Gluten Free Blueberry Muffins

GF Blueberry Muffins

10 tablespoons unsalted, softened butter
1 cup white sugar
2 large eggs
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup of milk
½ cup of sour cream
1 tsp vanilla
½ tsp almond extract
1/3 cup of dark brown sugar
1.5 – 2 cups frozen (preferably mini) blueberries – DO NOT DEFROST

Preheat the oven to 375.

Cream the butter and white sugar. Add the eggs and blend. Add one of the flours, blend. Add sour cream, blend. Add another flour, blend. Add ½ of the milk, blend. Add final flour and remaining dry ingredients, blend. Add remaining milk, vanilla, almond extract, and brown sugar, & blend.

Stir in blueberries.

Use muffin liners (GF baking sticks…badly) and fill muffin tins ¾ full. They don’t rise a lot, so if you make them not full, you’ll have squatty muffins.

Bake for approximately 30 -35 minutes or until toothpick comes out clean.

Makes 18-24 muffins, depending on how full you fill your tins. 

Molly's Niece's Marshmellow Molten Cakes

2 2/3 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2/3 cup white sugar
4 large eggs
1 tsp vanilla
2 cups flour
12 large marshmellows

Melt chocolate and butter over med-low heat, stirring frequently (or melt in microwave and combine) until melted and combined. Remove from heat and stir in sugar, eggs and vanilla until well blended. Stir in flour.

Fill 12 greased and floured muffin tins with one spoonful of batter. Press a marshmellow into the center of each muffin hole. Spoon remaining batter equally over all marshmellows until batter is gone.

Bake in a 350 oven until tops are puffed and crackly (12-15 minutes)

Perfect dinner party dessert because these can be prepared ahead and left on the counter until 15 minutes before dessert, simply pop into a preheated oven as everyone is finishing dinner and in 15 minutes, you'll have the perfect decadent and yet homemade dessert. Once you try them, you'll be a believer...I promise!

Mom-In-Law’s Dutch Apple Crumb Pie

Messy to make, and totally not low carb -  but so totally worth it! Delicious!

Ingredients:
One unbaked 9-inch pie crust (I use the refrigerated Pillsbury pre-made crust)


Filling:
3 or 4 large baking apples, peeled and sliced (I use 7-8 McIntosh or Cortland apples)
½ cup sugar
2 Tbsp flour
1 tsp cinnamon
¼ tsp nutmeg

Topping:
½ cup sugar
½ cup flour
½ cup butter, softened (margarine can be used, if you wish)
½ cup chopped pecans

Instructions
Heat Oven to 350 degrees. Place half of the apples in unbaked pie crust. Mix together the sugar, flour, cinnamon and nutmeg and sprinkle half of this mix over apples. Place rest of apples in pie crust and finish with other half of the dry filling mix.


For topping, blend sugar, flour and butter until crumbly, and then stir in chopped pecans. Spread over filling (this is difficult to spread; I usually make small patties in my hands and piece these patties together over the top of the apples until they are covered).

Bake at 350 degrees for one hour or until brown (after 45 minutes, I usually cover the crust around the pie plate rim with foil or a foil pie crust shield to keep the edges from getting overdone).