Small Bakes & Cakes

Gluten Free Lemon Poppy Seed Muffins

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Everyone who knows me will know that I am a big lemon fan. Anything with lemon will always be a yes from me and the blend of lemon and poppy seeds is a much loved and delicious one.

The most important thing to remember when making muffins is not to overmix. It will lead to a dense, tough muffin and no one wants that! Otherwise, this recipe is a wonderfully simple process of mixing dry ingredients with the wet ones, a gently stir and bake to result in light as air, fluffy lemon muffins.

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Gluten Free Apple Muffins

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I love making muffins. They are simply combining dry ingredients with wet ingredients. A gentle stir and bake. There’s rarely any mixers involved and usually just one bowl. What could be easier!

The one tip I would give you and it’s important, is to gently combine the ingredients and not to over mix the batter as it will end up with tough muffins which no one wants.

This recipe is a great way to use up a cooking apple or two in the fridge and make light as air Gluten Free Apple Muffins for everyone to share.

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Spiced Apple Mini Cakes – Gluten Free & Dairy Free

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There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.

I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.

The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.

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Pineapple Muffins – Dairy Free & Vegan Option

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These delicious and fresh tasting muffins make a great grab and go if you miss breakfast and a perfect “something not too sweet” during the day.

The pineapple taste is not at all overwhelming but you get the taste of lovely pieces throughout as you enjoy the muffins. Using tinned pineapple means you can bring sunshine to your kitchen any time of the year!

You can leave the muffins as is but I thought it would be nice to make a little drizzle using some of the reserved pineapple juice and to top the muffins with pieces of pineapple before baking.

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Shortbread Biscuits

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Shortbread is just one of those treats that’s hard to resist. The full buttery flavour is just so delicious and feels like a real treat.

I have two great Gluten Free Shortbread recipes already on the website if you want to check it out. This is for Shortbread Chunks: https://www.cozebakes.com/2020/05/22/gluten-free-shortbread-recipe/ 

and this is for Gluten Free Shortbread Cookies: https://www.cozebakes.com/2020/07/11/edible-flower-lavender-shortbread-cookies-gluten-free/

Just use the search facility on the website here to find a few other options including a Lemon Shortbread. Everyone likes their shortbread their way and that’s absolutely perfect!

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Caramelised Onion & Mature Cheddar Gluten Free Scones

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Scones are and always will be, a favourite with us all but what way do you lean when it comes to choosing a scone? For me, I almost always choose a savoury scone. I just love the combination of flavours and they work so well with soup or a salad for lunch. If I’m on the run, I feel they are a better choice when I don’t have time to sit and eat breakfast but that’s probably all in my head.

I wanted to take my hugely successful Fluffiest Gluten Free Scone recipe and adapt it to make a delicious and really tasty savoury scone and had lots of flavour combinations running through my head. Then it hit me! How I love a sandwich full of rich, mature cheddar cheese and a caramelised onion relish and this would work so well in a scone version. Even though most shop bought jars of relish are probably gluten free due to their ingredients, unfortunately it’s not really worth taking a chance so it’s safer to make your own and my recipe is very quick and simple and you’ll have some leftover to use in a toasted sandwich!

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Cinnamon Roll Scones – Gluten Free Option included

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I would happily sit and eat an entire pan of cinnamon rolls as I love the flavours but as it’s probably not a good idea, I came up with using similar flavours in a scone. I have a recipe here for a Cinnamon Swirl Bread which is totally heavenly – here’s the link: https://www.cozebakes.com/2018/01/18/cinnamon-swirl-bread/ 

and wanted to use the same flavours with a similar swirl result in a scone. It worked really well so I’m very happy with it though I’ll definitely be going with a thicker glaze next time. Well you’ve got to haven’t you???

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Healthy Gingerbread Muffins – Gluten Free & Dairy Free Options available

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For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!

They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.

I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!

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Christmas Pudding Muffins – Gluten Free option included

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What to do with leftover or extra Christmas pudding? Well I’ve made ice cream with it for two years in a row and I wanted to try something a bit different.

Making muffins means you can have smaller treats, they can be frozen and you don’t have to add butter or sugar to the recipe. All positive things. The final clincher for this recipe has to be that you need no equipment. Just a bowl and your muffin tin of choice.

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Maple Glazed Gingerbread Cakes

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These Maple Glazed Gingerbread Cakes with are a delicious little bake that has all the warm, cosy feel of winter with the rich mix of wonderful spices. I have made mine in a Nordicware Heritage Bundtlette tin that holds 6. It measures 4″ across. You could also use a silicone bundt mould which would make 12 cakes. They usually measure about 2.5″ / 3″ across the top.

Silicone will take longer to bake than a metal tin so that’s worth noting. Also, you should only fill your tin about 2/3rd way up and leave them to sit in the tin for at least 10 minutes before attempting to remove them. If you follow my tips for preparing the tin, they will simply slip out!

The recipe seems to have a lot of ingredients and please don’t let that put you off. It’s mainly all the spices.

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