I’ve had coconut flour and almond flour on hand for quite some time and I finally got around to attempting to use them. Somehow or other we wound up with two open jars of orange marmalade so I decided to make orange muffins with a marmalade glaze on top. I made these muffins gluten free merely out of curiosity. I’m not gluten intolerant nor is anyone around me. I don’t avoid gluten, in fact, I occasionally make seitan and usually add vital wheat gluten when making bread.
I actually kept track of the ingredient amounts as I was making the muffins. I wasn’t going to list them here since I wasn’t entirely thrilled with the way they turned out, but on second thought, I will so maybe someone can point out the error(s) of my ways.
The dry ingredients for the batter were:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 3 Table spoons baking powder
- 1/4 teaspoon baking soda
- 5 Tablespoons powdered eggs
- 1/3 cup sliced almonds
The wet ingredients for the batter:
- 1/2 cup frozen orange juice concentrate
- 1/2 cup unsweetened applesauce
- 1 Tablespoon orange marmalade
- splash of vanilla extract
- a drizzle of water to adjust consistency
The muffins baked for 30 minutes at 325ºF, at which time I glazed the tops with more orange marmalade and baked them for another 10 minutes.
I was pleased with the way the muffins looked, but even after letting them sit overnight it was difficult to slice them in half without them falling apart. They were nice and light but I didn’t really care for the grainy consistency. The taste wasn’t bad but they could have been a little sweeter and a bit more salt would have made them better.
In the future I’m inclined to use coconut and almond flours as incidental rather than main ingredients.
What would you have done differently?