150 Best Gluten-Free Muffin Recipes Cookbook {Rafflecopter Giveaway}

Gluten-Free Muffins are the perfect choice when you’re craving a “little something” homemade!

I was Blessed to receive 150 Best Gluten-Free Muffin Recipes by Camilla Saulsbury for review.
ISBN-10: 0778802914
ISBN-EAN: 9780778802914
Publisher: Rose, Robert Incorporated

Nothing starts the day off right like a warm muffin right from the oven!  My daughter rarely gets to indulge in muffins because she is gluten intolerant.  And she loves muffins.  Something so warm, comforting and delicious can make her very sick.  But no more! Whether I’m baking for my daughter or the whole family, 150 Best Gluten-Free Muffin Recipes are recipes they all love!  Many times Hubby turns his nose up at Gluten-free products because he feels they lack something.  Not the muffin recipes in this cookbook.  They’re delicious, satisfying and the textures are light and fluffy, just like you’d expect from home baked muffins!

And if you think muffins are just for breakfast, au contraire these delicious, portable bakery treats are no longer relegated to the breakfast nook!  The 150 Best Gluten-Free Muffin Recipes Cookbook has a huge variety of recipes and yes many of them are sweet and perfect for savoring over a cup of tea or coffee at breakfast, Lord knows I adore a morning glory muffin or a crumb cake muffin.  But have you tried your hand at baking savory gluten free muffins?

150 Best Gluten-Free Muffin Recipes includes a chapter on Lunch and Supper Muffins!

These are the kinds of muffins you almost want to eat in place of the meal, they’re that yummy!  A few of my favorites?  Smoked Gouda Chive Muffins, Scallion Curry Muffins, BLT Muffins, Pizza Muffins and Apple Cheddar Muffins!  And for Muffin lovers with a sophisticated palate there’s an entire chapter devoted to Global Muffins!  (The Linzer Muffin is on my baking list!)

Be sure to read the chapters on Muffin Mastery  and Ingredients for Gluten-Free Muffins first.  Years ago these ingredients were a beast to find but now gluten-free flours can be found at your supermarket in the natural foods section.  With just a few substitutions and couple of tips ‘n tricks you’ll be baking light, gluten-free muffins the whole family will be oohing and ahhing over, whether they’re sensitive to wheat or not!

Here’s a new gluten-free muffin recipe I’ve added to my repertoire that I think you are going to love!!!  I found all the ingredients in the natural foods section of my grocery store.  It’s easy peasy to prepare and got rave reviews from my family!

Roasted Pepper Feta Muffins
Makes 12 muffins
It’s the combination of briny feta and roasted peppers that really sells these addictive muffins. Adding a generous amount of oregano to the batter heightens the vibrancy of the feta.
Preheat oven to 375°F (190°C)
Grease 12-cup muffin pan

Ingredients

• 2 cups Brown Rice Flour Blend (see note)
• 4 tsp Gluten-free baking powder
• 1 ½ tsp Dried oregano
• ½ tsp Salt
• ½ tsp Xanthan gum
• ¼ tsp Freshly cracked black pepper
• 1 Egg
• 1 cup Milk
• ¼ cup Unsalted butter, melted
• ¾ cup Chopped drained roasted red bell peppers, patted dry
• ¾ cup Crumbled feta cheese

 Directions

1. In a large bowl, whisk together flour blend, baking powder, oregano, salt, xanthan gum and pepper.
2. In a medium bowl, vigorously whisk egg. Whisk in milk and butter until well blended.
3. Add the egg mixture to the flour mixture and stir until well blended. Gently fold in roasted peppers and cheese.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool slightly. Serve warm.

Tip: When measuring lots of cups, tablespoons or teaspoons in succession, make it a habit to count out loud as you add to the bowl. It may make you feel silly, but not as much as if you add double the amount of baking soda to the batter and ruin your muffins!

Note: Brown Rice Flour Blend
Here’s the recipe for the all-purpose blend used in the majority of the recipes in this collection.
Makes 3 cups

• 2 cups finely ground brown rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca starch

In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.

Excerpted from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Please stop by Robert Rose, Inc. and check out all their books!

CONNECT WITH Robert Rose, Inc. ON THESE SOCIAL MEDIAS
Robert Rose Books on Facebook
RobertRoseBooks on Twitter
Robert Rose Books on Pinterest

The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of 150 Best Gluten-Free Muffin Recipes by Camilla Saulsbury {$19.95 Value} Thank you so much!

HERE’S HOW TO WIN…
Please use Rafflecopter form for ALL entries. Blog comments unfortunately will not be counted.
a Rafflecopter giveaway

No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!