I’m in the Mood to Bake

I feel like I’ve been a bit of a downer in my previous blogs, talking about the effects that being an undiagnosed celiac had on my body. So…this morning I’d like to share a recipe with you.

If YOUR family is like mine, no one wants to eat bananas when they’ve turned brown and mushy.  When that happens, I simply put them in the freezer. Hence you eventually have a situation like this.

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I was in the mood to bake this morning so I decided to bake banana muffins. Did you know that the banana is the world’s most popular fruit?  When I’m ready to add them to my batter I take one out, defrost it in the microwave and squeeze it out of the peel into my mixing bowl.

Now I’m not a chef nor have I ever set foot inside a culinary institute. I’m simply Susan, who came up with recipes through trial and error because I was so desperate to have some delicious, homemade treats to eat that weren’t dry and crumbly. While I was recuperating in the hospital for a week after my first cancer surgery I watched the Food Network all day long. My mouth watered for all the meals and desserts the chefs whipped up. For three years prior to my cancer surgery I had been so sick and unable to keep food down. But now the thought of cooking and eating again sounded great to me.

After I was released from the hospital and rested for two weeks or so I began my gluten-free baking adventure. My husband bought me a new set of clear glass bowls. Just like the ones they all use on the Food Network. My kids bought me some colorful new measuring tools. Between you and me…I liked to pretend I had my own baking show. When I set all my baking dishes and ingredients out on the counter and shouted, “QUIET ON THE SET,” everyone rolled their eyes and high tailed it out of the kitchen muttering expletives under their breath. I didn’t care. I was having fun.

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All kidding aside, you should dedicate certain bowls, baking pans and utensils to be used for gluten-free cooking and baking only. Unless, of course, your household is like mine. We only cook and bake gluten-free now so there’s never the worry of cross contamination with wheat products.

Banana Muffins – recipe makes 1 dozen.

  • 1 stick salted butter
  • 2 eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 mashed bananas
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1 tsp cinnamon
  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 1/2 cup buttermilk or regular milk

 Preheat oven to 325 degrees.

  1. Thoroughly combine the butter, eggs, brown sugar, vanilla, and bananas.
  2. Next combine the baking soda, xantham gum, and cinnamon to  the flours.
  3. Mix dry ingredients alternately with milk into the batter until well blended.
  4. Line your muffin tin with paper liners.
  5. Scoop batter into the cups making sure batter is evenly distributed.
  6. Bake in oven for 25 to 27 minutes. Inserted toothpick should come up clear.
  7. Remove and place on cooling rack.

 For a variation, you can add ½ cup of chocolate chips. I prefer the milk chocolate ones myself. Or you can add ½ cup of crushed walnuts. My cousin, who is a professional pastry chef, told me that for a more finished look simply sprinkle some crushed walnuts on top before baking.

ADD BOTH THE CHOCOLATE CHIPS AND THE WALNUTS FOR AN EXTRA TREAT!!!

If you bake them, please let me know how they turn out.

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