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Cannoli Muffins (Italy)

By Camilla Saulsbury

Cannoli Muffins (Italy)

Global Muffins

Makes 12 muffins

Ricotta, chocolate and pistachios - these amazing muffins have all of the feature flavors of traditional cannoli.

 

     Preheat oven to 350°F (180°C)

     12-cup muffin pan, greased


11⁄2 cups     Brown Rice Flour Blend     375 mL

1 tbsp     gluten-free baking powder     15 mL

1⁄2 tsp     salt     2 mL

1⁄2 tsp     xanthan gum     2 mL

1⁄3 cup     granulated sugar     75 mL

2     eggs     

2⁄3 cup     buttermilk     150 mL

1⁄2 cup     whole-milk ricotta cheese     125 mL

3 tbsp     unsalted butter, melted     45 mL

1 tsp     vanilla extract     5 mL

1⁄2 tsp     almond extract     2 mL

1⁄2 cup     chopped pistachios     2 mL

1⁄2 cup     gluten-free semisweet chocolate chips, chopped    125 mL

    

1.     In a large bowl, whisk together flour blend, baking powder, salt and xanthan gum.

2.     In a medium bowl, whisk together sugar, eggs, buttermilk, cheese, butter, vanilla and almond extract until well blended.

3.     Add the egg mixture to the flour mixture and stir until well blended. Gently fold in pistachios and chocolate chips.

4.     Divide batter equally among prepared muffin cups.

5.     Bake in preheated oven for 24 to 28 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

 

Find more fabulous gluten-free muffin recipes in Camilla Saulsbury's 150 Best Gluten-Free Muffin Recipes!