GFCF Marbled Almond Cinnamon Chip Muffins

Wet Ingredients:  
2 LG Eggs

1 cup Almond Milk
1/3 c Oil (I use Spectum Canola)

1 tsp Almond Extract

Dry Ingredients:

½ cup Brown Rice Flour 
(79 grams)

¼ cup Almond Flour 
(28 grams)

¾ cup Potato Starch 
(144 grams)

½ cup Tapioca Starch 
(60 grams)

1 tbls Baking Powder

1 ½ tsp Xanthan Gum

¾ cup Sugar

½ tsp Salt

½ tsp Baking Soda

1/3 cup of GFCF Cinnamon Chips

http://auntbskitchenandgarden.blogspot.com/2013/09/gfcf-cinnamon-chips.html

Marble Effect:

2 tbls Almond Flour

¼ cup Light Brown Sugar

1 tsp Cinnamon

Directions:

Heat the oven to 350⁰ and grease the muffin pan.  Blend together the Marble Effect Ingredients and set them aside. Blend together all of the Dry Ingredients in a separate bowl and set that aside. BUT not the Cinnamon Chips!

Add the eggs to a large mixing bowl and beat.  Add the rest of the wet ingredients to the eggs with the mixer on a slow speed.  Once the wet ingredients are well blended slowly add the dry ingredients blending in with the mixer, then mix for a few minutes on a medium speed or a little higher. I don’t like to over mix with a higher speed, but everything needs to be well blended together or you’ll have lumps.  Add in the Cinnamon Chips and give it a couple turns with the blender to mix them in.  Once that is done blend in the Marble Effect with only a couple of slow turns with the mixer or do it by hand. It's not going to be a true marble look, but it was the closest I could get it and the muffins didn't work without this step.

Bake at 350⁰ for about 25 minutes depending on your over. Check with a tooth pick for doneness.  Let them cool for a few minutes in the muffin pan, because frankly they are too hot to take out right away.

I turn mine upside down on the cooling rack to cool for a little while.  I've found that the muffins are so soft when they come out of the oven that they stand up better after cooling when I do this. I do this with bread I bake, too.

GFCF Cinnamon Chips

Yesterday I went on a quest online. I needed a safe cinnamon chip for the new muffins I'm working on for my son.  Kevin cannot have dairy products and so far the ones I've found have milk in them.  On top of that it's hard to find them in your stores all year round.  Fortunately I was able to find a couple of recipes online.  All of them seemed to have the same amounts required or close to it for each ingredient, but they just changed the ingredients or sub for something equal such as sugar or coconut sugar.  Given that thought I just used what I had in my pantry instead of worrying about getting something like coconut sugar. I would think that very few people have coconut sugar in their pantry as it is.  I made a half batch of what was called for in these recipes, so feel free to double it.

GFCF Cinnamon Chips

2 tbls Granulated Sugar
1 tbls Ground Cinnamon
1 tbls   1/2 tbls Coconut Oil
1 tbls Honey

Pre-heat the oven to 300 degrees.  Combined all of the ingredients in a small bowl.

Spread it out on a parchment lined cookie sheet and bake for about 15 minutes.  Don't make it too thin while spreading it out. You only need it about 1/4 inch thick.

As it bakes it will spread out and get bubbly.  Let it cool a little and then gently fold the paper over while pressing it to make thicker chips.

Let it cool all the way and cut them into strips.  I used a pizza cutter.  As I put them in my container I put a layer of parchment paper in between each layer.  This way they don't stick together in the container.  Refrigerate and when your ready to use them cut them into the size squares or chips that you want to use. 

FYI: they do melt in the muffins, so don't expect an actual cinnamon chip in whatever you are baking.