Gluten Free Strawberry Mint Muffins

Ingredients:
1¼ cup plus 1 tablespoon Domata Living Flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 egg
3 tablespoons butter, melted and cooled
1 cup sour cream
1 teaspoon vanilla
½ teaspoon lemon zest
1 teaspoon fresh mint, finely chopped
1 cup strawberries, chopped

Directions:
In a medium-sized bowl, sift together the 1¼ cups flour, baking powder, baking soda and salt. Set aside. In a sandwich-size plastic baggie or small bowl, toss strawberries with 1 tablespoon flour and set aside. In a large bowl, cream the egg, butter and sugar. Once smooth and pale yellow in color; add the sour cream, vanilla and lemon zest. Gradually incorporate the dry ingredients until just combined. Then, fold in the mint and strawberries. Fill paper-lined muffin cups ¾ full and bake for approximately 35 to 40 minutes in a 350 degree Fahrenheit oven. Remove from pan and allow to cool on a wire rack.

Lemon-Filled Cupcakes

This recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

1 cup sugar

1/2 butter, softened

2 eggs

2 teaspoons vanilla

1 1/2 cups Domata Recipe Ready Flour

1 1/2 teaspoons baking powder

1/2 cup milk

1 recipe Meringue Topping

1 1/2 cups gluten-free lemon curd such as Dickinson’s Lemon Curd

Directions:

• Preheat oven to 350F. Grease 12 muffin cups. Set aside. In a large mixing bowl beat sugar and butter with an electric mixer until creamy. Beat in eggs and vanilla.
• In a small bowl combine flour and baking powder. Alternately add flour mixture and milk to egg mixture, beating until combined. Fill prepared muffin cups three-fourths full. Bake for 15 minutes. Remove from cups; cool on a wire rack.
• Prepare Meringue Topping. Using a long serrated knife, cut cupcakes in half horizontally. Spread lemon curd on the bottom halves of cupcakes. Replace top halves.
• Spread meringue on tops of filled cupcakes, swirling mixture to make peaks. Place cupcakes on baking sheet. Bake about 15 minutes more or until meringue is lightly browned. Serves 12.

Meringue Topping

• In a medium mixing bowl combine 4 egg whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar.
• Beat with electric mixer on high speed until mixture just begins to form soft peaks. Slowly add 1/2 cup sugar, beating on high speed about 5 minutes or until mixture forms soft, glossy, peaks.

Pumpkin Chocolate Chip Muffins

Ingredients:

4 eggs

2 cups sugar

1 (16 oz.) can pureed pumpkin

1 1/2 cups oil

3 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 package chocolate chips

Directions:

Preheat oven to 400 degrees F.

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4 full and bake 16-20 minutes.

Carrot Cake Muffins

Ingredients:

2 cups Domata Recipe Ready Flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting

Directions:

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
• In a medium-sized mixing bowl, sift together Domata flour, sugar, baking powder, cinnamon, and salt.
• In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
• Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.