If you’re anything like us, the morning preparation to get out the door seems to be a blur of activity. That would also be true as everyone in the household gets ready to spend the day at Synagogue in celebration of Rosh Hashanah – the Jewish New Year.
The Jewish New Year is a time to both reflect and celebrate the circle of life and we do that in both prayer and food. Foods traditionally include the bounty of fall’s early harvest and recipes reflect our wishes for a sweet new year. Last year we featured Honey Cake, Apple Upside Down Cake, and Figgy Tart. You can find variations of those GF recipes on the blog (links below) and in the Gluten Free Canteen’s Book of Nosh.
But in the rush to get going on the first day of the New Year – it would be nice to take a moment with that cup of coffee (and your family) to celebrate the sweetness of the holiday with a Honey Cake Muffin with raisins. It would also be nice to sit through those long services after fueling up with a little food that commemorates the New Year.
The muffins can be baked the day before and reheated the next day in a low oven to refresh them. And Honey Cake always tastes better after aging slightly to fuse the flavors. That’s a win-win in the kitchen when something can be prepped and baked ahead of time.
While the coffee is dripping/perking/brewing turn the oven to 325. Place all the muffins on a baking sheet and place in the oven right away. Once the oven is finished preheating, turn it off and leave the muffins for about 4 minutes more. Between the warmth from the preheating oven and those extra few minutes, the muffins should be plenty hot. Serve right away with fresh coffee.
|Rosh Hashanah Honey Cake Raisin Muffins, Gluten Free|| |
- 80 grams raisins (heaping ½ cup)
- water to cover raisins
- 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2⅓ cups)
- 2 teaspoons baking powder (heaping)
- 1 teaspoon unsweetened cocoa
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground cloves (scant)
- ¼ teaspoon ground cinnamon (heaping)
- one grind or pinch freshly ground black pepper
- 250 grams best quality honey, slightly warmed (1 cup)
- 150 grams canola or other good quality vegetable oil (3/4 cup)
- 50 grams orange juice (about ¼ cup)
- zest of one whole orange
- 2 tablespoons pomegranate concentrate (at most large markets)
- 1 teaspoon vanilla
- 3 extra-large eggs
- Preheat oven to 350. Place liners in muffin tin(s) (about 16-18). Set aside.
- Place raisins in a small bowl and fill with water just until covered. Let them soak while you prepare the recipe.
- Place flour, baking powder, cocoa, salt, baking soda, cloves, cinnamon and black pepper in a medium-large bowl. Whisk to combine. Set aside. In a small bowl whisk together honey, oil, orange juice, zest, pomegranate concentrate, vanilla, and eggs. Whisk thoroughly to combine. Add wet ingredients to the dry and mix with a wooden spoon until smooth - the batter will look lumpy at first. Let the mixture sit for a few minutes and mix again to remove any remaining lumps. Drain the water from the raisins. Add raisins to the batter and stir. Scoop into liners about ⅔ full. Bake 18-22 minutes or until a toothpick barely comes out without crumbs. Don't over-bake or they will dry out. Serve warm. Keeps well overnight covered in foil. Reheat in a low oven for about 8-10 minutes before serving.
- Place muffins on a baking sheet. Preheat oven to 325. Immediately place pan in oven. When oven is fully preheated set a timer for about 4 minutes. Remove muffins when timer goes off and serve warm for best flavor.
(The Gluten Canteen’s Book of Nosh is a great resource for all your holiday baking needs. And with each purchase of the book you are helping support our work. A mitzvah. Thank you.)