The storm blew most of my quince off of the tree and I have a new gluten free baking flour from WinCo bulk section that I just had to tryout. Of course, quince muffins would be my first solution. I did a brief web search. There are a lot more tasty looking quince muffin recipes floating around than there were the first time I searched. They all called for ingredients that I didn’t have on hand. Not in the mood to run to the store, I needed a work around. I pulled out an old friend, Betty Crocker’s Cookbook, New and Revised Edition. I learned to cook with Betty Crocker when I was pulling the chair in front of the stove so I could reach the range top. Shhhhhhh…….. Don’t tell Mom. I’ll get in sooooooooooo much trouble! My hard copy edition of Betty’s Crocker didn’t exactly have a gluten free quince muffin recipe either. I mean, my copy was printed in 1978 when I no longer could pull Mom’s off of the shelf. She did have an apple muffin recipe (p. 199), and I have been modifying her recipes for years. If you want a great starting point for muffin recipes (an a lot of other tried and true basics) getting a copy of her book is an absolute must.
The following is the modified version that I made this morning. It is fragrant, mildly sweet, moist, and very tasty. It makes a great stand alone light breakfast or it can be served with eggs and other sides.
Gingered Quince Muffins
- 2 cups baking flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon dried ginger powder
- 1 egg
- 3/4 cup milk
- *1 teaspoon black strap molasses
- *1 table spoon maple syrup
- 1 cup chopped quince
*or substitute 1/3 cup sugar
- 1/2 cup walnuts
- 1/2 cup dried cranberries or raisins
- 1 cup chopped quince
- Preheat oven to 400 degrees.
- Grease 12 cups in medium muffin pan or 6 cups in a small loaf pan.
- Sprinkle liberal layer of almond flour on the bottom of the greased pan.
- Prepare quince: core, cut off bruises, dice.
- Blend wet ingredients with food processor.
- Gently pulse in dry ingredients. Mix until just damp.
- Gently stir “chunky” ingredients. Stir only enough to distribute chunky ingredients evenly throughout batter.
- Add batter to muffin or loaf cups.
- Sprinkle almond flour on top of each muffin/loaf.
- Bake in oven for 10-12 minutes.
- Rotate tin in oven. Add a dab of butter on top of each muffin/loaf.
- Bake 10 more minutes until golden tan. Poke a sample muffin with a wooden skewer. It will come out clean with no batter attached when muffins are done.
- Draw knife between edge of each muffin and tin.
- Cool until slightly warm.
- Gently lift muffin out of tin and serve.