Grain Free Raspberry Mini Muffins

grain free raspberry mini muffins recipe
grain free raspberry mini muffins recipe

Lately the recipes I have been posting on the blog have been grain-free recipes using cassava flour. If you go to the recipe for Grain Free Lavender lemon poppyseed loaf you will find the information on cassava flour and why I am using it in recipes.

I really cannot say enough good things about cassava flour and find it is working great in all my new recipes.

You should really give it a try and I hope you like my new recipes.

I have shared recipes for grain-free lemon lavender poppyseed loaf and grain-free jam tarts and am now sharing a recipe for grain-free raspberry mini muffins.

Muffins.

Muffins.

grain free raspberry mini muffins recipe

This recipe makes about 16 mini muffins.

Grain Free Raspberry Mini Muffins

Ingredients
  

  • 1 1/4 cups cassava flour
  • 1 1/2 tsp baking powder
  • 1/2 cup white sugar
  • 1 tsp good vanilla
  • 1 large egg
  • 1/2 cup buttermilk (or add 1 tsp apple cider vinegar to almond or coconut milk)
  • 2 tbsp canola oil (you can use melted coconut oil)
  • About 3/4 cup frozen raspberries
  • Optional is vanilla sugar which I sprinkled on each cupcake before baking

Instructions
 

  • Preheat oven to 375 degrees.
  • Line the mini muffin pan with small cupcake liners.
  • In a stand mixer add the egg, buttermilk, oil and vanilla and mix well.
  • Add the sugar and mix again.
  • Add the cassava flour and the baking powder and mix until combined.
  • Place 3-4 frozen raspberries into each muffin cup.
  • Use a small ice cream scoop to scoop out even amounts of batter into each lined cup.
  • Fill 3/4 full. Top each muffin with another raspberry
  • Sprinkle vanilla sugar over all.
  • Bake in oven for 12-15 minutes.
  • Remove from the oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

Delicious Mini Chocolate Chip Gluten-Free Cheesecakes

gluten free mini chocolate chip cheesecake


Cheesecake.
Gluten Free Cheesecake.
Mini Chocolate Chip Gluten Free Cheesecakes.
That is the recipe I am featuring today.
What I love about this recipe is it allows you to vary the flavor of the cheesecake quite easily.
Want lime cheesecake?
Substitute the chocolate chips for lime zest and lime juice.
Want classic plain cheesecake?
Remove the chocolate chips and add 1 more tsp of vanilla to the batter.
Want blueberry cheesecake?
Substitute the chocolate chips for 1 cup of blueberries.
That is why I love this recipe.
Getting twelve for dinner and you want an easy dessert recipe that also presents itself in individual portions?
That would be this recipe. In fact this past Sunday that is what I made for dessert.
I substituted the chocolate cookies for gluten free graham crumbs, and I also
substituted the chocolate chips for lime zest and lime juice and topped the individual cheesecakes with whipping cream, a thin slice of lime, fresh raspberries and blueberries.
Did I say yum?

Mini Chocolate Chip Gluten Free Cheesecakes

Ingredients
  

  • 2 pkgs cream cheese
  • 3/4 cup Pyure Stevia Sweetener (you can substitute Splenda or reg white sugar)
  • 3 large eggs
  • 1 tsp gluten free vanilla
  • 500 g Greek Gods plain yogurt
  • 250 ml  sour cream
  • 1 cup Enjoy Life Mini Chips
  • 1 pkg Pamela’s Products Extreme Chocolate mini cookies

Instructions
 

  • Preheat oven to 325 degrees.
  • In bottom of each jar place 2 Chocolate Mini Cookies.
  • In a food processor add cream cheese and process until smooth.
  • Add the sugar and process again.
  • Add the eggs and process until batter is smooth.
  • Remember to scrape the sides and bottom of the processor and beat again.
  • Add the yogurt, sour cream and vanilla and process.
  • Once batter is smooth and creamy pour into a 2 cup measuring dish to allow for easier pouring into the jars.
  • Fill jars less than half way with batter.
  • Sprinkle mini chocolate chips over batter.
  • Pour rest of cheesecake batter into jars.
  • Again sprinkle mini chocolate chips over batter.
  • Put filled cheesecake jars into a large rectangular baking dish.
  • Fill tea kettle with water and boil.
  • Carefully pour boiling water into baking dish making sure to not get any in the jars.
  • Place baking dish in the oven.
  • Bake in oven for 55 minutes.
  • Shut off oven, open oven door slightly and let cheesecakes cool.
  • Once cooled, remove from oven and cheesecakes can be placed in refrigerator until ready to serve.
  • Top with whipping cream and enjoy!
Tried this recipe?Let us know how it was!


gluten free mini chocolate chip cheesecake

gluten free mini chocolate chip cheesecake