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OrangeMuffinsCooling

Timtana Montana orange muffins. Made by Hannah Montana’s gluten-free sister. (Sorry, I couldn’t resist.)

Bear with me while I indulge in a little preamble ramble. I grew up in Colorado, but I’ve spent a lot of time wandering around the big sky state of Montana. My family had property on Whitefish Lake and in Paradise Valley. I’ve explored the Absaroka-Beartooth Wilderness and had a show-down with a grizzly bear on my mountain bike in the Gallatin Range. Actually, he/she just gave me a bored look and ambled off, but still. I’ve camped on the Madison and Yellowstone Rivers, played in Flathead Lake, have ridden my bike over Logan Pass in Glacier National Park and have been serenaded late into the night by Dennis Quaid at Chico Hot Springs. Okay, so he was three sheets to the wind and wasn’t sure who he was serenading, but it was an interesting evening nonetheless (long story). My son went to the University of Montana, studied wildlife biology and is a part-time fly-fishing guide. My last name is McLean (without the “a”), as in “A River Runs Through It.”

I love Montana and its people. Those of you who’ve been following this blog know how I feel about my local farmers. I’m totally smitten with Andy Grant and the folks at Grant Family Farms in northern Colorado and feel a similar appreciation for my farmer and plant scientist friends in Montana.

Stick with me – there is a point to this post.

You may not know it, but some of the best gluten-free product development in the world is taking place in this laid-back, yet lively state. Belgrade, a small town nestled in the Gallatin Valley, is easy access to Bozeman, Yellowstone National Park, Big Sky Resort, Bridger Bowl Ski Area and gluten-free food. This is my kind of place – rugged mountains, spring creeks, raging rivers, spacious valleys and hearty food. Seriously, what more could you ask for?

The Montana Gluten Free Processors make up a group of interesting characters (my favorite kind – quirky and off-beat) committed to nutritious, premium-quality, gluten-free food that also tastes good. They promote sustainable agriculture and have a dedicated gluten-free, state-of-the-art processing and packaging facility located in the foothills of the Bridger Mountains at the headwaters of the Missouri River. I’ve been experimenting with their products for a couple of years now and have found the hearty flavor and texture of the flours perfect for my kind of baking. As a nutritionist, I’m picky about what I eat and I’m not going to waste my calories on gluten-free flours that look like ground styrofoam, make squeaky sounds when you play with them and are devoid of nutrients. If I’m going to eat baked treats, I want them to be healthy.

Timtana is a great option for gluten-free baking. It has a wholesome, slightly sweet, nutty flavor. The color is rich, warm and sumptuous and it’s loaded with fiber and good quality protein.

Can you call a flour lusty?

If so, Timtana qualifies.

Timtana orange marmalade muffins
what you need

1 & 1/4 cup Timtana flour
3/4 cup garbanzo/fava bean flour
1/4 cup tapioca flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 cup Earth Balance, softened
1/4 cup raw cane sugar (I used demerara style, but brown sugar would work fine)
1 teaspoon vanilla
2 large eggs
1 & 1/2 cup orange marmalade *
1/3 cup + 1 tablespoon rice milk
1 teaspoon apple cider vinegar
1/2 cup chopped pecans

what you do
1. In a medium bowl, whisk together flours, soda, salt, xanthan gum and cinnamon and set aside. In a small bowl, combine rice milk and apple cider vinegar. Set aside.
2. Cream Earth Balance, gradually add sugar and mix well. Add vanilla and eggs. Add orange marmalade, mix on low until all ingredients are well blended.
3. Add dry ingredients to wet ingredients, alternating with the rice milk/vinegar mixture.
4. Gently blend in pecans.
5. Spoon into paper lined muffin cups 2/3rds full and bake in pre-heated 350 degree oven for 20 to 24 minutes (depending on your oven). To insure even cooking, rotate the pans 180 degrees half-way through baking time. Store in the refrigerator.

* I used St. Dalfour Orange Marmalade, which is 100% fruit and sweetened with grape juice concentrate.

Makes 18 gorgeous, lusty, wild-west muffins.

OrangeMuffins

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9 Responses to “timtana montana orange muffins”

  1. all I can say is yum – those do look rather lusty if I do say so. I am such a muffin hound in winter (perfect companion to soups and stews).

    I checked out their website. (Jim’s bread recipe looks delicious). Makes me think of this buckwheat flour I buy in Maine (and carry back to Colorado) every year. It’s a light honey flavored flour – SO good. Even though it’s not local to me I love the idea of supporting smaller family run companies. Gives me the warm fuzzies :)

    all the best to you- have a fantastic holiday.
    stephanie

  2. Alta says:

    Without knowing what Timtana tastes like, I’m totally digging these flavors. All sorts of holiday fantastic-ness going on here!

  3. Lisa says:

    If you keep going on about the virtues of Montana we will not be able to keep our secret long, hee, hee. I live in the Bitterroot valley and can attest to all the wonderful things you mentioned.

    Timtana flour is one of the healthiest and highest protein GF flours available, I can also highly recommend it.

    I’m definitely going to try your muffins when I venture out of my mountain home and get to town for some marmalade.

    Thank you, Happy Holidays and New Year!

  4. LOL Lusty flour and cupcakes. Why not? We’ve only visited Montana once, but loved it and had a blast. This Timtana flour sounds fabulous. Given my reaction to Montina grass before, I’d like to try it first before I purchase any. That said, could you ship me one of these muffins, please? I won’t mind if it doesn’t get arrive before Christmas. It can be waiting for me upon my return from vacation. ;-)

    Thanks and all the best for the holidays, Melissa!

    xo,
    Shirley

  5. Cindy says:

    This is right in my back yard and I’ve been looking for their products in the local stores. You’ve finally motivated me to e-mail them to see how I can get their products.

  6. Lauren says:

    These look absolutely fantastic! I love the flavours – should definitely try some of this tamtana!

    Happy Holidays!

  7. Cid says:

    Melissa,

    Yes a muffin can be lusty, but wait a minute…. what’s all this about Dennis Quaid, who invited him and did he have his own plate? He wasn’t on the list I’m sure and no self respecting man would stand for that without putting his feelings into a song and dance routine….. look at Ewan McGregor, he was trouble as I recall :)

    Happy holidays to you and your readers Melissa… it’s been a real pleasure being part of this wonderful blog.

    Cid

  8. Anne says:

    Melissa,
    I have just popped in to wish you a
    HAPPY CHRISTMAS AND A HEALTHY NEW YEAR.
    Enjoy the festive days with your loved ones.
    Thank you for your educational and interesting blog.
    With very best wishes
    Anne :)

  9. Melissa says:

    Gosh everyone — I’m so sorry it’s taken me all this time to respond! I always read every comment as soon as they come in and it’s my intention to respond to each and every one. But when I’m pressed for time, I put it off and then all the sudden we’re way past it. The past couple of weeks have been hectic, so blogging slipped from my priority list.

    Just know that I appreciate every comment and love your wonderful input, humor and friendship.

    Here’s to a wonderful 2010 full of peace, love and healthy food!

    Cheers,
    Melissa
    xo
    P.S. Cid, long story about Dennis Quaid. Must tell that one over a glass of wine someday.
    :-)

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