French Breakfast Muffins, Gluten-Free

by Jeanne on April 19, 2010

This weekend I had the honor and pleasure of participating in the first ever National Food Blogger Bake Sale to benefit Share Our Strength–an organization devoted to ending childhood hunger in America. According to Share Our Strength, “nearly 17 million— almost one in four—children in America face hunger. Despite the good efforts of governments, private-sector institutions and everyday Americans, millions of our children still don’t have daily access to the nutritious meals they need to live active, healthy lives.”  We have got to get on top of this problem, people!  Gaby Dalkin, of  What’s Gaby Cooking,  stepped up to the plate and originated the fabulous idea for this national bake sale.

The Seattle bake sale was organized by Keren Brown, the Frantic Foodie.  Keren is one of the amazing people who is constantly doing things to bring food-loving people together.  And this time, we were brought together to use our collective baking strength for a good cause!

The bake sale was on Saturday.  All day Friday, food bloggers were chatting back and forth on Twitter about what they were going to bring.  It was a very convivial and festive atmosphere.  As Friday night grew later, many of us were still baking and wrapping and labeling.  It was like baking with pals–except those pals were all over the country.

On Saturday morning, we gathered at the Metropolitan Market, who graciously let us put up a couple of tables in one of their stores to hold the event.

Some bloggers had to drop of their wares and dash off to other appointments.  Some of us were able to stay for the duration, chatting with each other and with the customers.  It was really fun and I got a chance to meet in person some people I had only known online.  There was a sizable gluten-free section, which was awesome, contributed to by myself and Shauna, among others (eek, I can’t remember who else had gluten-free stuff there–if you did, please let me know so I can add you!).

Because we were all going to go have a meet and greet later in the day with Ree, The Pioneer Woman, (she is so nice!–more on that in a later post), I decided to adapt to gluten-free a couple of recipes from her cookbook, The Pioneer Woman Cooks: Recipes From an Accidental Country Girl.  The first one I adapted, which is the basis of today’s recipe, is her French Breakfast Puffs recipe.

This recipe is a total winner!  It makes a delicious muffin that has a bit of nutmeg in the batter and is rolled in cinnamon sugar.  I decided to just coat the top in the cinnamon sugar (it was too messy to coat the whole muffin in the sugar).  They were terrific!  A good, solid, go-to muffin.  Delicious!  Girlfriend is a bit of a fuss-budget when it comes to muffins, but she declared this one to be “really good!”

French Breakfast Muffins, Gluten-Free
-adapted from The Pioneer Woman Cooks
-Makes about 15 muffins

Special Equipment Needed
-stand mixer is nice, but a hand mixer will do
-muffin tin


Note:  This recipe uses my flour mix: Jeanne’s Gluten-Free All-Purpose Flour Mix:

1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

For Muffins
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL baking powder
1 tsp salt
1/2 tsp ground nutmeg (I use freshly ground)
11 TBL (1 stick plus 3 TBL; 155 g)) unsalted butter, softened
1 C (200 g) granulated sugar
2 extra large eggs
1 C (8 oz) milk
extra tapioca flour and melted butter for tins OR baking cup liners

For Coating
1/2 C (1 stick; 115 g)) unsalted butter, melted
3/4 C (150 g) sugar
1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

Butter and flour your muffin tins with the tapioca flour and melted butter or line with baking cup liners.

In a medium bowl, mix together flour, baking powder, salt, and nutmeg.  Set aside.

In bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy–3 or 4 minutes.  Add sugar, beat further.  Add eggs, one at a time, beat for another 2 minutes.

With the mixer on low, add flour mixture and milk, alternating between the two, beginning and ending with the flour mixture.

Spoon into prepared muffin tins–I fill them almost full.  I usually get about 15 muffins total.

Bake at 350 degrees for 20-25 minutes, or until tester comes out clean. Let the muffins cool in the pan for a few minutes while you make the coating.
To make the coating, mix together the cinnamon and sugar and place in a shallow bowl. Place the melted butter in another shallow bowl. Carefully dip the tops of the still-warm muffins in the butter and then in the cinnamon-sugar mixture to coat. Place muffins on a rack to cool completely.



{ 17 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: