Comments on: Banana Muffins

By: Nicole

Nicole — Mon, 13 Jun 2011 01:19:56 +0000

Hi, Lisa,
My children are ruined for “ordinary” food. It’s a blessing and a curse! Glad the muffins worked out well for you.
xoxo
Nicole

By: Lisa

Lisa — Sun, 12 Jun 2011 02:54:48 +0000

Wow! These are so unbelievably good. I’m just not sure If I will ever get my kids to eat anything else for breakfast!

By: Nicole

Nicole — Sat, 28 May 2011 13:13:38 +0000

Hi, Ulrike,
Yes! These are very similar to the banana blueberry muffin recipe in the cookbook. I am actually very pleased that you improvised! Improvising with add-ins like bananas and mangoes is much different from improvising with the basics of a recipe — like the ratios of fat:flour:eggs:liquid:leavening agent. For a quickbread (like muffins), that ratio has to remain relatively constant to get reliable results. Too much liquid, and the muffins will rise and then cave in. Too much leavening agent, and they will taste “funny,” and be kind of stiff. You get the idea. My only concern is that you be successful enough to keep going. Many people only start out with enough confidence for one recipe. If that recipe doesn’t go as planned, they tend to give up. I just don’t want anyone to give up!
Thank you so much for posting about your experience. And go forth and modify!
xoxo
Nicole

By: Ulrike

Ulrike — Sat, 28 May 2011 06:28:42 +0000

This is similar to the banana blueberry muffin recipe from your book, isn’t it? This morning, we made our first batch of gf muffins according to the recipe in the book, with a few variations (I know you are no friend of deviating from a recipe at first try, but, relax – they turned out wonderful). We used only one banana (mashed, as that was all we had, and chopped up dried mango instead of the blueberries, and they came out just wonderful! We glazed them with mango jam and added some sprinkles just for fun, and I can only hope that the other non-gf kids won’t try to gobble them up, leaving my gf requiring kid hungry :-). They will go on an overnight field trip, and I am looking forward to the report on how they tasted on the second day…

Thanks!
Ulrike

By: Nicole

Nicole — Sat, 23 Apr 2011 20:15:43 +0000

Hi, Penny,
Ooh that’s a great idea {note to self – make own stash for freezer}. You are very welcome. Thank you for posting!
Warm regards,
Nicole

By: Penny

Penny — Sat, 23 Apr 2011 20:13:05 +0000

Just what I was looking for! Looking forward to making these to store in my freezer for those days I need to grab something on my way to work.

Thank you!

By: Nicole

Nicole — Wed, 11 Aug 2010 15:13:43 +0000

Hi, Catherine,
I’m sorry about the wait for tiramisu! But if I post recipes that are in the cookbook, then I have to replace them in the cookbook with more, newer recipes, and then we go round and round and round (and I go even a bit more insane)! The book won’t make me rich, but I sincerely think (okay, hope) it’ll make gluten-free much more accessible and much less stressful. I don’t have a spongecake recipe in the book, so I will make it my next recipe formulation, just for you… :) I promise it is next on my kitchen to-do list.
Warmly,
Nicole

By: Catherine

Catherine — Sat, 07 Aug 2010 18:54:34 +0000

March 2011, eh? I’m glad you have a date for your cookbook, Nicole! (But it’s a long time to wait for tiramisu!) Just can’t wait to buy your book. If there is justice in the world, it will make you rich.
In the meantime, may I selfishly ask if you know of any sponge cake recipes one can find online? I feel ungrateful asking for MORE, MORE, MORE… but I figure if someone knows of one, it would be you.
All best,
Catherine

By: Nicole

Nicole — Tue, 03 Aug 2010 02:33:35 +0000

Hi, Catherine,
I promise you can make sponge cake, tiramisu, and anything else you like, all gluten-free. The cookbook has a great recipe for gluten-free lady fingers, which are great alone or in tiramisu. Can you hold on until March 2011?! Thank you for the notes about mini-muffins. That’s always useful info. I’m so glad the blog has been helpful to you. That’s really nice to hear. Thank you for posting!
Warmly,
Nicole

By: Catherine

Catherine — Tue, 20 Jul 2010 17:34:26 +0000

Thanks to Jessica for that note about cinnamon-sugar on top (I’d just put mine in the oven, and took them out quickly to add what did indeed turn into a nice crusty topping). I’d like to thank Nicole for yet another useful recipe. After a year of going gluten-free, I’ve been starting to get a bit sulky lately. (Who needs gluten? I do! It really does terrific things! How am I supposed to create my perfect sponge cake for my perfect tiramisu?! Pout, pout.) These muffins cheer a whole family right up!
My note: I made these in mini-muffin tins (made 34 muffins), and the baking time came to 20 minutes.
Ever since finding “Tom’s bread” recipe here last August (and making two loaves a week ever since), I have consulted your site regularly, and am so grateful it’s here!