Monday, November 5, 2007

This Weeks Menu (Nov 5 - Nov 9) and Banana Nut Muffins

Gluten Free Menu Swap Monday


What a lovely week this will be! Michael, my wonderful husband, will turn 29 on Wednesday! This IS reason to celebrate! Michael and I are roughly 9 months apart, we often joke about this!! I'm older. The poor guy married an older woman! But I'm so happy he did. Michael and I will be 29 together until March, when I turn the big 3-0. *sigh*

I'll be making a lot of fun recipes this week, both new and old! To celebrate Michael's special day we'll be having tacos for his birthday dinner, and I'll be making a chocolate cake for dessert, thanks to Natalie's
No Frills Chocolate Cake recipe.



This is my best friend, my biggest supporter, my steady hand, and the kindest person I have ever met. I am so thankful that I have the opportunity to spend the rest of my life with him! Here, Michael is with Sampson, a neighbor's dog, and to him, a good buddy!




I'm also excited about sharing two new recipes this week from some dear, longtime friends of mine:
  • I've known Amy since elementary school. She's a sister to me in my faith, and she's a better friend than I deserve. Amy will readily admit that she doesn't enjoy cooking, but I think that's just a cover up... because she's a pretty fabulous cook! I'll be making Amy's Pecan Chicken tonight for Monday's dinner!
  • John has been a great friend since high school. We've come a long way since French 101 John... and honestly I don't remember a lick of it! (Except that my name in French class was Mireille...) John is an incredibly good cook, and is always willing to try new foods and new variations on old recipes. I turn to John when I need a new perspective or I want to try something different and exotic! Thursday I'll be making John's Pumpkin Lasagna!


Monday Mommy Brag:
Okay, so I'm not a Mommy yet, but this little guy is the cutest and sweetest nephew a girl could ever have! He makes me want to be a mommy one day! This is Christopher, he's 3 1/2! The darling boy of my lil' sis LeeEllen! Look at those curls and that smile!






This Weeks Menu:


Gluten Free Menu Swap Monday - Greens



Monday:
Amy's Pecan Chicken
Lemony Broccolini
Steamed Sweet Brown Rice



Tuesday:
One Dish Bake and Rise Pizza
Homemade Ceasar Salad



Wednesday -- Michael's Birthday:
Tacos
Black Beans and Rice



Thursday:
John's Pumpkin Lasagna
(made with spinach)



Friday:
(Going out of town, so either eating out -OR-)
Grilled Cheese Sandwiches
Homemade Tomato Soup




Baked Goodies, Breakfasts, etc...
5 Flour Yeast Bread
Natalie's No Frills Chocolate Cake
Bette Hagman's Buttermilk Biscuits
Some sort of cookie... haven't decided yet!


*******





These are my favorite gluten-free, easy, on the run, morning muffins so far!! They are GREAT for those tons of bananas you have stored in the freezer (I completely how this can happen Mary Frances!!) These muffins are not super sweet and I like them that way. The bananas are sweet enough on their own, and adding cinnamon enhances the sweetness! I think you'll also like using agave nectar, it's a great alternative sweetener that does not affect blood sugar levels.


I made these muffins this morning, while awaiting the arrival of Heater Dude to fix the furnace. Now the furnace has decided to heat continuously without stopping until we kill the power on it (we woke up to 80 degree tropical weather on Saturday morning! The thermostat was set on 63!!)... oh the joys of home ownership! ;-) Hopefully these muffins will convince Heater Dude there is no need to charge us poor first time home owners! Ha!


Banana Nut Muffins
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup cornstarch
  • 1 TBSP baking powder (YES! A Tbsp!)
  • 1/2 tsp salt
  • 1/4 cup - 1/2 cup walnuts, coursely chopped
  • 1/4 cup heart healthy omega 3 oil (like smart balance)
  • 1/4 cup agave nectar (or brown sugar -- I really like the agave nectar)
  • 1 large egg, slightly beaten
  • 3/4 cup milk
  • 1-2 small bananas, preferably over-ripe, mashed
Preheat oven to 350. Grease or line muffin tin with paper liners. In a medium sized bowl, mix together flours, cornstarch, baking powder, salt, until thoroughly combined. Make a well in the center of the flour mixture. Add oil, agave nectar (or brown sugar), beaten egg, milk, and bananas. Combine with flour mixture. Add chopped walnuts and stir throughout batter. Spoon batter into prepared muffin tin. If you would like, sprinkle cinnamon and sugar on top of the muffins Just before baking. Bake for 15-18 minutes, until a toothpick inserted comes out clean. Makes 12 nice sized muffins. These can be frozen for up to 1 month.





***********

Check back this week for Amy and John's fabulous recipes and some awesome gluten-free cookies!!





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18 comments:

  1. You will LOVE that cake. The frosting is great, but if Michael likes a more traditional sweet frosting try a buttercream instead of a ganache. Wish Michael a Happy Birthday for me. :)

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  2. Aww, happy birthday to your hubbie!

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  3. Ok Ginger-Lemon - I want a Ginger-Lemon shortbread cookie.

    THink ya could pull it off?
    Come on! A namesake SWEET cookie! YUM!

    God only knows what a "Gobsmacked Cookie" tastes like... bwhahahaha ... sure sounds like a whole-lotta "I don't even want to try that!" to me!

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  4. Natalie -- I can't wait for the cake! I mean it has to be good with 5 eggs and a stick and half of butter! haha!! Won't be making this thing often! LOL I can't wait to try it though!! I'm making it tonight in prep for tomorrow!!

    GlutiGirl -- Thanks chic!! I'll make sure to tell him!!

    KATE -- YOU'RE ON GIRLFRIEND!!! That sounds delicious!! I already have a sweet potato cookie planned for this week, but a ginger lemon shortbread... that sounds delicious!! I'll be working on that thanks to you!! ;-P Thanks for the challenge (and the idea!!)

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  5. Thanks for your kind words at Miller Manor today! I am enjoying learning all about the gluten free lifestyle.

    I agree with you about agave nectar. It is my new best friend. :-)
    TM

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  6. Your muffins look wonderful, they are so high!

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  7. Ornery's Wife -- Thanks girl!! I love your site!! I LUUUVVVV agave nectar! Good stuff! I just wish it weren't so expensive! That's why i try to use as little as possible in my recipes!!

    Patricia -- Thank you for your comment on the "high" muffins! That is quite a compliment for a gluten-free baked goodie! They were high and yummy! I appreciate you stopping by! Come again!!

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  8. First-time visitor here. Love your blog! I'm not gluten-free, but I have a cousin with Celiac, and try to find out new ways to cook up goodies for her. Thanks for giving me another resource.

    I'm also a big fan of agave nectar and have a blog dedicated to recipes using it. Please stop by. :)

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  9. I laughed when I read about using up those bananas in the freezer. I have tons and just found out that I have to stop eating gluten. I was just moaning that I would just throw them out. Now, if I can get to the store and buy the GF ingredients then I can use your recipe and USE THEM UP! Thanks.

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  10. I made these muffins as my FIRST GF baking experience and unforunately they did not turn out so good. I am not sure what I did wrong but they do not even look like your photo! Mine are short and pale. The texture doesn't look bad when you bread one open but they seem powdery on the edges. Hmm! I guess I need some practice.

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  11. Tamara, I am SO sorry your muffins didn't turn out! I would really like to hear more about how you made the muffins to see if I can help you figure out what went wrong! GF baking, especially the first time is HARD!!! My first cupcakes (which were my first baked item) turned out HORRIBLE!! But I can't imagine how you can go wrong with this banana muffin recipe! I'll probably make another batch this week. Please email me if you get a chance gingerlemon_girl(at)yahoo(dot)com. I would really love to talk with you more!

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  12. I was a little worried because I had to make a few substitutions. However, I need not have worried. These muffins were just what I was looking for! My fiance is going to love them! Thank you!

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  13. Katrina! I'm SOO glad these muffins turned out so well for you! I LOVE them!! I hope your boyfriend will enjoy them! Let me know what he thinks! I'd love to know the substitutions you used! Thank you so much for visiting and commenting!

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  14. I was looking for something healthy, simple and breaded for my one year old gf son (and myself!). These are perfect. I made them without the nuts and with the brown sugar, but as soon as I can get my hands on some agave nectar, I'll be trying again without the sugar for sure! Thanks for helping me feed my son, myself, and the rest of my family! And by the way, he had your ginger lemon muffins as his first birthday cake last week. Everyone loved them - gf folk and gluten eaters alike! It's always nice to bake something gf that surprises your gluten-eating mother-in-law!

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  15. No Gluten Please -- Girl! I am SO glad you enjoyed these muffins and your son loved the ginger lemon ones! They are my absolute favorite!! Thank you so much for letting me know how you liked them! It made my day!! Please write again soon!

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  16. kelly (ie. no gluten please)February 22, 2008 at 8:36 PM

    Okay, so I made these again with the agave nectar and with pecans. I will never make them with sugar again. When I made them with brown sugar, they were dry and got drier and grainier by the hour. With the agave nectar, they stayed moist and fluffy, at least for the couple of days they lasted! I'm ready to make another batch!

    You've really got something going with that agave nectar. As far as I'm concerned, it's the up and coming new secret ingredient to gf baked goods! Do you know anything about the difference between the dark and amber agave nectars?

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  17. Hi there - I am new to your blog but have been gluten free for over 2 years now and have been spending a lot more time recently looking for recipes and trying making my own stuff.
    I made your muffins last night with a few substitutions and they turned out great! Thankyou so much for the recipe. I love your blog and can't believe all the recipes you have posted over time - I can't wait to try more of them.
    The substitutions I used were - golden granulated sugar instead of agave nectar (must see if I can get some of that), sultanas instead of nuts (so that my 14 month old won't choke on them!) and sunflower oil instead of your oil (no idea what that is - I am in the UK, is it American???).
    Thanks again for a fab recipe :-)

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  18. Jean -- Thanks for commenting! I'm so glad the muffins worked for you! The oil you used was just fine! Smart Beat Heart Healthy Oil may be hard to find in the UK! It's basically a mix of healthy vegetable-based oils, so i'm sure the sunflower oil worked perfectly. If you have any recipe requests please let me know! I love the substitutions you used! It sounds like a great muffin!!

    Cheers!

    --Carrie

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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