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Lactose Free Muffins

Breakfast, Dessert, Lactose Free, Recipes, Vegetarian

Whole Wheat Buttermilk Granola Muffins

October 5, 2020

Buttermilk Granola Muffins

Not long ago, my sister gave me an excellent bag of locally made granola.  I wondered what would be the best way to make it shine.  At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting.   This simple recipe turns out some mighty tasty muffins.

Buttermilk Granola Muffins

Hawaii Made Granola

I love the name of Deb’s baked in Hawaii granola.  Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery  macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.

Buttermilk Granola Muffins Batter

Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking.  This lends a very tasty and crispy texture to each bite.

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins
 
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Adapted from King Arthur Flour
Author:
Serves: 12
Ingredients
  • 2 cups (227g) King Arthur white whole wheat flour
  • 1 cup (213g) light brown sugar, packed
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 1 cup (99g) granola + ¾ cup (74g) for muffin topping
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) canola oil
  • 1½ cups (340g) lactose free buttermilk
  • (To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
  1. Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
  2. Whisk together all of the dry ingredients including 1 cup of granola.
  3. In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
  4. Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
  5. Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.

 

Bread, Breakfast, Dessert, Fruit, Lactose Free

Crisp Sugar Topped Blueberry Muffins

September 9, 2017

Crisp Sugar Topped Blueberry Muffins

One of my favorite uses of the nutritious blueberry is in muffins. They are one of the easiest breakfast (or dessert) snacks to make.  All you need is a bowl for the dry ingredients and a measuring cup for the wet ingredients. Combine the two, fold in the blueberries and your batter is ready.  In less than 20 minutes you’ll have warm, crispy topped muffins with just the right amount of blueberries.  These are delicious split down the center, toasted and served with a pat of butter.

Crisp Sugar Topped Blueberry Muffins

The sparkling sugar ensures the muffins have a perfectly crisp top that is not only a delight to eat but also gives the muffins that certain je ne sais quoi. Bob’s Red Mill decorative sparkling sugar works perfectly.

Blueberries

Muffin Liners

It’s best to use liners in your muffin tin to ensure that the muffins won’t stick to your pan.  Liners also mean easier clean up.

Crisp Sugar Topped Blueberry Muffins

These are beautiful muffins with crackly and crispy tops.  If by chance you have any leftover muffins, store them in the freezer in a heavy-duty plastic bag. They will keep well for more than a month.

Crisp Sugar Topped Blueberry Muffins

 

Crisp Sugar Topped Blueberry Muffins
 
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Author:
Serves: 12
Ingredients
  • 2 cups all purpose-flour
  • 1 cup + 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup lactose free milk (or regular milk)
  • ¼ cup canola oil
  • 4 tablespoons Earth Balance Buttery Sticks, melted and cooled for 5 minutes (or regular salted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (8 ounces) fresh blueberries
  • Sparkling sugar such as Bob's Red Mill Simply Sweet Decorative Sparkling Sugar
Preparation
  1. Preheat oven to 400 degrees.
  2. Line muffin tin with muffin/cupcake liners.
  3. In a large bowl whisk to combine the flour, sugar, baking powder, salt, and cinnamon. Set aside.
  4. In a 2 cup measuring cup, measure ½ cup milk. Add ¼ cup canola oil, melted Buttery Sticks, eggs, and vanilla extract. Whisk ingredients together.
  5. Pour wet ingredients into bowl of dry ingredients. Stir to combine. Fold in blueberries. Divide batter between a 12 cup paper-lined muffin tin. Sprinkle each muffin with ½ teaspoon of sparkling sugar.
  6. Bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes before removing to a rack to cool completely.

 

Bread, Breakfast, Fruit, Lactose Free, Recipes

Sunrise Muffins

September 21, 2015

Sunrise MuffinsIt’s hard to tell there’s a fence under the lush, thick lilikoi vines in our garden.  Their tendrils grab on to everything within their reach, which includes our mango trees.  We’ve thought about removing the vines since we can’t keep up with all the fruit they produce.  Our freezer is still full of lilikoi juice packed away in small containers.  But we just can’t bring ourselves to do it.  Every time we make something with lilikoi juice, whether it be jelly, tarts, bars, vinaigrette, the entire house is permeated with that exotic aroma.  Virtually everything made with lilikoi tastes fantastic.  There’s nothing else quite like it.  Always on the look out for new ways to use our fruit, I found this recipe on the Tasting Kauai blog and one of the ingredients was lilikoi juice so I had to try it.  They turned out to be the most delicious breakfast muffins with a nice hint of lilikoi flavor.

LilikoiThe lilikoi fruit itself is nondescript  until you cut it open.   Inside you’ll find jelly like pulp with numerous (edible) seeds and a fragrance so appealing.  The lilikoi blossom has to be one of the most beautiful in the world.

Lilikoi Blossom

Apple Banana & Maui Gold PineappleLocal Apple bananas, Maui Gold pineapple and roasted macadamia nuts make their way into this recipe along with the lilikoi juice and a bit of shredded coconut.    If you don’t have macadamia nuts you may substitute with walnuts or pecans.

Toasted Macadamia Nuts

Sunrise MuffinsA dozen muffins minus one for a taste test.

Sunrise Muffins

Sunrise Muffins

Sunrise Muffins
 
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Delicious tropical flavors and 100% whole wheat flour make this a healthy breakfast snack
Author:
Serves: 12
Ingredients
  • 2 cups white whole wheat flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup shredded coconut
  • 2 large eggs
  • ¼ cup canola oil
  • ⅔ cup 2% milk (I used lactose free milk)
  • ⅓ cup lilikoi juice
  • 2 apple bananas, diced into ¼ inch cubes (about 1 cup)
  • ½ cup fresh pineapple, diced into ¼ inch cubes
  • ½ cup coarsely chopped macadamia nuts, toasted (may substitute walnuts or pecans)
Preparation
  1. Preheat oven to 500 degrees
  2. Lightly butter a muffin pan or spray with Pam
  3. Combine flour, sugar, salt and baking powder in a small bowl and mix to combine
  4. Stir in shredded coconut
  5. In a medium-sized bowl, add eggs, oil, milk and lilikoi juice and whisk until combined
  6. Fold in bananas, pineapple and macadamia nuts
  7. Divide batter evenly into muffin tin
  8. As soon as the muffins are in the oven, reduce the temperature to 400 degrees and bake for about 20 minutes. Test after baking for 17 minutes to see if the muffins are done.

 

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