I was just wondering b/c it's not stated anywhere (I don't see it anyway): Are we supposed to us mini muffin tins? Or standard muffin size tins? How many muffins does this recipe yield? I want to make these Christmas morning but don't want to muck it up. Thanks to anyone w/ insight. :)
Gluten Free Forums - Elana's Pantry » general
The new Cinnamon Bun Muffin recipe
(18 posts)-
Posted 2 years ago #
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i'm pretty sure these are regular sized muffins
Posted 2 years ago # -
Darn I just made them not that long ago Gina I used the standard muffin tin, filled them 3/4 of the way baked for about 20 to 25... but I can't remember how many they made.. They were delicious however! I would suggest starting with 20 min check with a toothpick and go from there. Good luck!
Posted 2 years ago # -
I just took these out of the oven. I got 9 muffins out of the recipe. I was expecting 12, just because. :) However, I did not measure the batter, so I'm wondering if they were supposed to be smaller - more the size of the Pillsbury cinnamon rolls that I remember from my childhood? Might get 12 if so. The batter's pretty sticky, though, so I'm thinking that would be a nuisance.
There's only my husband and me, so I'm sure we'll do fine with nine, lol.
Posted 2 years ago # -
I made them again got 8, baked for 20 min..
Posted 2 years ago # -
I made these today but instead of muffins, I made put the batter in an 8 inch square pyrex cake pan. It turned out wonderfully - a great coffee cake without the hassle of muffin tins. You can cut the portions to whatever size you please.
Posted 2 years ago # -
I made these today and I only got 8 as well. I have 4 boys who scarfed them down in minutes. I'll have to triple the batch next time.
Posted 2 years ago # -
I made these today for the first time, and they were delicious! The only problem was that they were very hard to get out of the tins, as the muffins were so moist. I had to kind of scrape them out and reshape them into muffin-like blobs. I ran into this same problem the other day, when I made the orange cake in muffin tins rather than a cake pan. In both cases, the top and edges were quite brown, so I wouldn't want to bake them longer... is there something else that I'm doing wrong? Or do almond flour muffins typically not hold together? Elana's look perfect in the photo :-)
Posted 2 years ago # -
Are you lining your muffin tins with paper baking cups? I believe all of her muffin recipes call for that in the directions, so that will probably solve the problem. I made the cinnamon apple muffins the other day in paper liners, and I believe that's the key to easy removal from the tins. Otherwise, I do think the almond flour produces a moister product and could cause sticking issues without them.
Posted 2 years ago # -
I need to order some more almond flour and make these. I like the idea of making it in a Pyrex like a coffee cake, and just cutting them. As I read about the sticky, moistness, I was reminded that Bob's Red Mill almond flour produces a much more moist product as compared to Honeyville.
I ran out of Honeyville yesterday, and used BRM from the grocery store. My cookies turned out so differently!!
Posted 2 years ago # -
Oooh, that was a risky admission about using the Bob's Red Mill almond flour. That's almost a swear word around here. ;-)
Posted 2 years ago # -
Just ordered more Honeyville, 25 pounds this time instead of 5! LOL
Posted 2 years ago # -
I received my Honeyville almond flour on Friday, just in time for my husband's birthday. I made the cherry apricot cake Saturday and this Cinammon bun recipe in an 8x8 pyrex on Sunday morning. They both turned out great.
My husband's mom even like the cake. It was so moist.
Posted 1 year ago # -
I think I'm going to have to order the 25 lb. bag next time as the 5 lb. one isn't lasting all that long! Plus, I noticed that the price went up (just a couple dollars) on the 5 lbs. shortly after I placed my second order. It's more economical to buy the 25 lb. size anyway. I imagine Honeyville is getting lots of business due to the cookbook and Elana's recommendations, but I wish that didn't mean they'd start raising prices!
I've yet to make the Cinnamon Bun Muffins, but I made the Very Vanilla Cupcakes for Valentine's Day. So yummy. Not sure if the whole amount of chocolate frosting was intended to be used on those, but I had made half the amount of frosting and still had some left over. Not that I'm complaining. ;)
Posted 1 year ago # -
The 25 lb bag is not a ziploc, but rather a thin blue bag inside a box. It doesn't seal up. Prepare to move the flour into jars, bags, or containers to put in the freezer, refrigerator, or other cold place. Wide mouth mason jars are easier to load up. I used a measuring cup to scoop. It is definitely cheaper than the 5 lb bags, and it should last a while at our house.
Posted 1 year ago # -
As far as the stickiness goes (I always forget to buy muffin tins), I used Elana's blueberry muffin suggestion (from her video) and coat the muffin tins with grapeseed oil. She uses a pastry brush (paint brush) to coat the sides and bottom with oil - it works wonderfully. Right after I pull them out of the oven, I also run a knife around the edges so it will pull away. As it cools, it will spring back and you get a very nice muffin.
Posted 1 year ago # -
If I wanted to omit the coconut flour, would I just add more almond flour? Or something else?
Thanks!
Posted 1 year ago # -
More almond flour would work.
Posted 1 year ago #
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