Breakfast

 

 

Almond Poppy Seed Muffins 

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Description:
These were created by my niece Marnie when I was visiting her recently. They were so tasty that I decided to make some when I got home. Such a nice change of flavours. Bravo Marnie!

Ingredients:
½ c oil 2 ½ c GF Baking Mix
¾ c white sugar 2 tsp baking powder
¾ c brown sugar 1 tsp baking soda
2 eggs 2 tsp xanthan gum
1 tsp almond extract ½ tsp salt
1 c sour cream or ¾ c sour milk* ½ c ground almonds
(any kind of milk is fine) 2 Tbsp poppy seeds


Directions:
In bowl of mixer beat together oil, eggs, almond extract and sugar. Beat until frothy and thick.
Add sour cream or sour milk and mix just to blend.
In separate bowl mix dry ingredients. Add to mixer and beat well.
Spoon into 18 paper muffin cups. I like to use an old fashioned ice cream scoop so all my muffins are equal. A ¼ c measure works well also.
Bake at 350° for 25 - 30 minutes. Rotate pan half way through to ensure even baking. Cool completely on wire rack before storing in an airtight container. These will stay fresh on the counter for up to 7 days or can be frozen and allowed to come to room temperature or reheated from frozen in the microwave.

*To sour milk add 1 tsp of vinegar or lemon juice per cup of milk.

Recipe printed with permission from Cathy’s Gluten Free Creations.


Servings: 18 muffins


Special Diet: Gluten Free, Vegetarian


Category: Breakfast

Submitted By: Cathy Lauer



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Wellness Tip
Potassium
Potassium is essential for many reasons. These include blood pressure regulation and normal heart function. However, too much as well as too little can cause problems. Thus the National Institutes of Health recommend getting potassium from food, avoiding supplements except at your doctor's direction. Good food-based sources include bananas, yogurt, spinach, lentils, raisins, and acorn squash.


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Description: What says summer more than cherries?
A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of cherries with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
This is a delicious cherry crisp made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.

The nutritional benefits of cherries are pretty big, particularly when you consider their small size. Many of the health benefits of cherries are related to the natural chemical that gives them their color.

Anthocyanins give flowers, berries and other fruits the colors ranging from red to blue. Some of the best food sources of anthocyanins are red grapes, chokeberry, eggplant and, of course, cherries.
These pigments attract pollinators, act as a “sunscreen” and protect the plant from radicals formed by UV light, so they act as antioxidants. The antioxidant benefits are transferred to people when the fruits or vegetables are eaten.

Anthocyanins are also natural pain relievers and anti-inflammatories. They inhibit the production of COX-2 enzymes, as do over the counter and prescription pain relievers. Natural anti-inflammatories are believed to reduce the risk of many types of cancer. But, there are more nutritional benefits of cherries.

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Cherries, like most fruits, contain vitamin C. The proven and suspected health benefits of cherries and other vitamin C rich foods are too numerous to be covered in this recipe.
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