Orange Cinnamon Gluten Free Muffins
Orange and cinnamon are the most popular aromas in winter. Both are flavors that go well with desserts, cookies and cakes. Due to the increasing demand for gluten-free recipes lately, I wanted to use these two wonderful flavors in a gluten-free recipe. The biggest problem with gluten-free recipes is the lack of gluten that binds the dough together. Although egg is a good binder, it is not as successful as gluten, especially in cakes with a dough that is not fully solid.
There are several things that can be done to close this gap. The first thing that can be done is to increase the wet ingredients and make cakes with a wet texture and not crumbling. Yogurt or juicy fruits and vegetables can be added for this.
Another method is to increase the amount of oil. In this way, you can obtain cakes that are both puffy and do not crumble easily. But one should be very careful about increasing the amount of fat. If used more than necessary, you may end up with a soggy, oily cake.
In this recipe, I used yoghurt as in the lemon poppy seed cake recipe, but I did not cut down on the oil. I achieved a puffy consistency just the way I wanted. If you want to get a wetter textured muffin, you can increase the amount of orange juice.
When I recommend using thick consistency yoghurt in recipes, some people may not understand what it is, so it would be useful for me to explain. After taking the first few spoons from the yoghurt container and waiting for the yoghurt, the greenish colored water separates from the solid part in Turkish home made yogurt. Thick consistency yoghurt is the solid part that does not include water. If your yoghurt has a generally runny consistency without this distinction, you can use a V60 filter to strain your yogurt and get rid of the water.
After your muffins come to room temperature, you can put them in thick ziplock bags and store them at room temperature for two days, then in the refrigerator for a few more days. If you will not be able to consume them within this period, you can immediately freeze for up to 6 months.
Enjoy your meal...
Orange Cinnamon Gluten Free Muffins with Video
- 3 eggs,
- 3/4 cup of sugar,
- 1/2 cup of neutral oil,
- 1 cup of thick consistency yoghurt,
- 1 packet of baking powder,
- 1 orange,
- 1 cup of rice flour,
- 1 cup buckwheat flour,
- 1 teaspoon of cinnamon,
- Sliced almonds for topping.
- Take the eggs and sugar into a mixing bowl and whisk,
- Add grated orange peel, orange juice, oil and yoghurt and beat,
- Add the flour gradually and beat,
- Add baking powder and cinnamon at the half of the flour and beat,
- Add the remaining flour gradually and beat,
- Divide the mixture into muffin molds and sprinkle with sliced almonds on top,
- Bake in a preheated oven at 190 degrees until the tops are browned and the toothpick test comes out clean.