2 cups heavy whipping cream
For easing spreading, let the ganache sit out at room temperature before using.
[Recipe sponsored by Sunsweet D’Noir prunes]
SERVES 4 If you want to wow on a weeknight, make this simply divine recipe and serve it with rice, soft polenta, or even crusty gluten-free bread to sop up the sauce.
4 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1⁄2 yellow onion, thinly sliced
3 sprigs thyme
1⁄4 cup dry white wine
1⁄2 cup gluten-free chicken broth
Preheat the oven to 425°F. Season the chicken thighs liberally with salt and pepper.
Coat a large ovenproof skillet with oil and warm on the stovetop over medium heat. Add the chicken, skin-side down, and top with the onion, thyme sprigs, and prunes. Panfry, uncovered and without turning, until the chicken skin browns and the meat is cooked about halfway through, 14 to 18 minutes. Remove all but a thin layer of fat from the pan.
Transfer the skillet to the oven, leaving the chicken skin-side down. Roast until chicken is cooked through, 15 to 20 minutes longer. Transfer the chicken, skin side up, and 6 of the prunes to a plate. Set aside.
Move the skillet to the stovetop over medium-high heat. Add the wine and chicken broth to the remaining prunes, onion, and thyme in the skillet and simmer until reduced by half, about 8 minutes. Remove and discard the thyme stems. Season the sauce with salt and pepper to taste. Warm the chicken in the skillet, skin-side up. Divide the chicken among 4 plates, top with the sauce and the reserved prunes, and serve.
Photography: Zoe Armbruster
[Recipe sponsored by Sunsweet D’Noir prunes]
MAKES 15 The ever-tasty combination of salty and sweet makes these easy appetizers show-stoppers. You’ll need toothpicks for wrapping the prunes in the bacon.
3 ounces Manchego cheese, cut into
15 small rectangles
30 pistachios, roughly chopped
5 slices gluten-free bacon, cut crosswise into thirds
Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper.
Cut a slit into one side of each D’Noir Prune and stuff the opening with 1 piece of cheese and a few pistachio pieces. Pinch each prune shut, wrap with a piece of bacon, and secure the bacon with a toothpick. Arrange the prunes, bacon-seam down, one inch apart on the prepared baking sheet.
Roast for 5 minutes, gently turn with tongs, and roast until the bacon is crisp, 5 to 7 minutes longer. Serve immediately.
Photography: Zoe Armbruster
MAKES ONE (9-inch) STANDARD OR DEEP-DISH PIECRUST
This recipe by Jeffrey Larsen shows how to make the ultimate GF piecrust—with vegan variations. (Just replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons cold water.) Put this recipe in your back pocket and pull it out again and again for quiches and pies. FYI, This dough doesn’t need to rest in the refrigerator before use. But you can wrap it in plastic and refrigerate it for a night or freeze it for a month or more; just bring it back to room temperature before you roll it.
1/2 cup (60 grams) brown rice flour, plus more for rolling the dough
1/3 cup (34 grams) tapioca starch
1/3 cup (48 grams) potato starch (not potato flour)
1/4 cup (34 grams) sweet rice flour
1 tablespoon sugar
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/2 cup (4 ounces/1 stick) cold, unsalted butter, diced
1 1/2 tablespoons sour cream, or 2 tablespoons ice water (for vegan)
1 1/2 tablespoons rice vinegar
In a medium bowl or food processor, mix together the 1/2 cup brown rice flour, the tapioca starch, potato starch, sweet rice flour, sugar, xanthan gum, and salt. Cut in the butter with a pastry blender or a fork until it forms pea-size pieces. Add the sour cream and rice vinegar and combine with your hands.
Turn the dough out onto the counter and knead gently. If it seems dry, add 1 teaspoon of cold water at a time and knead the dough until it’s smooth.
Sprinkle a sheet of parchment paper with brown rice flour. Flatten the dough into a disk on the paper. Sprinkle it with a little more brown rice flour and roll it out until the dough is 11 to 12 inches in diameter.
Invert a 9-inch pie plate on top of the dough. Slip one hand under the parchment paper while holding the pie plate with the other hand. Carefully flip the whole thing over so the dough is on the pie plate.
Carefully peel off the paper while easing the dough into the plate. Gently press the dough into the pie plate, press any cracks together, and trim the edges of the dough so they just reach the edge of the pie plate. (You can use the trimmings to patch any breaks.)
To create a decorative edge, make a pattern with a spoon or fork; if the spoon sticks to the dough, dip it in GF flour before each use. Prick the crust with a fork on the bottom and partway up the sides. Use the piecrust or freeze it, wrapped well in plastic wrap, for future use.
Photo credit: Maren Caruso
SERVES 4 An easy and elegant way to cook fish, the en papillote method, or wrapping and baking in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness.
1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons olive oil
1 cup (about 1⁄2 bunch) cilantro leaves, packed
Juice and zest of 1 lemon
2 cloves garlic, peeled
1 teaspoon paprika
4 (6-ounce) skinless salmon fillets or 8-ounce salmon steaks
1⁄2 teaspoon kosher salt
2 cups cooked lentils
6 ounces baby spinach
20 cherry tomatoes of various colors, halved
Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.
In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.
Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.
Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro, and serve.
MAKES 1 (8-INCH) LAYER CAKE Pancake-moist and fluffy, this cake by Jennifer Esposito of allergen-free Jennifer’s Way Bakery in NYC is not particularly sweet, which is great because everything on it is. Trust us: a little goes a long way with the ultrasweet, rich frosting. Note:Jennifer prefers to use her flour mix for this recipe; if the flour you use doesn’t contain xanthan gum, add 3/4 teaspoon xanthan gum with the flour.) If you want more of Jennifer’s clean indulgences, you can find them in our summer 2015 issue!
2 cups Jennifer’s Way Bakery GF All-Purpose Flour Mix or gluten-free flour mix of choice
3/4 cup sugar, preferably organic evaporated cane juice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Himalayan salt or kosher salt
1 cup applesauce
1/3 cup olive oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3/4 cup coconut milk or milk of choice
1/2 cup palm shortening or butter substitute
1 cup organic powdered sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh ground vanilla bean or gluten-free vanilla extract
1/2 cup organic powdered sugar
Zest and juice of 1 lemon
20 strawberries, hulled and sliced
Preheat the oven to 350°F. Grease two 8-inch pans and lightly dust with gluten-free flour mix.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk to eliminate clumps.
In a standing mixer, combine the applesauce, oil, and lemon zest and juice. At slow speed, alternate adding the flour mixture and the coconut milk a little at a time, ending with the flour mixture. Pour the batter evenly into the two prepared pans and bake until a toothpick inserted into the center of each cake comes out clean, 30 to 40 minutes. Cool.
Make the frosting: Combine all of the frosting ingredients in a standing mixer and whip on high speed until combined and fluffy, about 2 minutes, scraping down the sides with a spatula as needed.
Make the glaze: In a small bowl, combine all of the glaze ingredients and whisk by hand until combined.
To assemble, place one cake on a cake plate. Gently and generously cover the top with frosting. Top the frosting with all but one of the strawberries in one layer. Gently place the remaining cake on top. Glaze the top of the cake and finish with a sliced strawberry centerpiece.
Photo credit: Photography Shay Harrington / Styling Monica Pierini
MAKES 20 COOKIES We don’t think there’s a better chocolate chip cookie out there, gluten-free or otherwise. They’re just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter’s Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco’s Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you’ll be spoiled for life.
1⁄2 cup dark brown sugar
1⁄2 cup granulated sugar
2 teaspoons molasses
1 teaspoon gluten-free vanilla paste or vanilla extract
3⁄4 cup unsalted butter, at room temperature
1 egg, at room temperature
2 cups Cup4Cup gluten-free flour blend or your favorite flour blend
1 teaspoon kosher salt
1⁄2 teaspoon baking soda
3⁄4 cup semisweet chocolate chips or chunks
2/3 cups bittersweet chocolate chips or chunks
Preheat oven 325°F. In a large bowl, combine the sugars, molasses, vanilla paste, and butter and mix well. Add the egg and mix until smooth.
Sift together the flour, salt, and baking soda and mix into the batter just until incorporated. Fold in the chocolate chips just until evenly incorporated.
Line a baking sheet with parchment paper. Shape the dough into balls, using about 2 tablespoons of dough per ball. Space them evenly on the baking sheet, at least 2 inches apart. Bake for 15 minutes or until edges are browned but centers are still soft. Cool on the pan. Repeat with any remaining dough.
by Jessica Theroux
The first bone broth I ever tasted was made by Armida, a ninety-six-year-old sharecropper that I was documenting in the Lunigiana region of Italy. Earlier that morning, Armida had killed one of her prized chickens, stuffed it with bread and borage, and cooked it whole in a large pot. Later in the day, after its meat had been carved, the carcass went back into the pot, along with its head and feet, for a slow simmering in water. She said the resulting broth soothed her aching joints, and that it was also good for nursing mothers, children, and anyone with a sore tummy. It was a perfect example of how traditional elders know the practical health benefits of food, and how to put nothing to waste; the remains of a meal or butchering invariably ending up as a delicious broth that then becomes the basis for more meals—and nutrition.
People have been simmering bones, often along with meat scraps, vegetables, roots, and herbs, for centuries. In fact, humble bone-based broths, and the closely related stock, are the foundations of traditional and haute cuisines, homemade sauces, soups, stews, and braises, all around the world. The inspiration was likely more than flavor. Leading nutrition education organization Weston A. Price Foundation says the health benefits of bone broth range from helping fight off a cold to improving skin and athletic performance to healing the digestive tract after a round of antibiotics or a celiac diagnosis. With that reputation it’s no wonder chicken soup is commonly called “Jewish penicillin.”
Armida and the millions of preindustrial home cooks before her knew what Weston A. Price Foundation president Sally Fallon explains in her book, Nourishing Traditions. Along with being an excellent source of calcium, magnesium, and potassium, the gelatin naturally imparted in bone broth is successful in the treatment of many intestinal disorders, and collagen aids rheumatoid arthritis. Better still, it offers a kind of healing that’s available to anyone with access to a pot, water, a few animal bones, and a way to simmer them over low heat for an extended period of time. Beyond that, very little needs to be added to make a bone broth complete. A small amount of vinegar should be included to help pull the nutrients out of the bones and make them easily assimilated when consumed. But everything else is optional—and only sweetens the nutritional pot; fresh or cooked meat, or meaty bones, can be added for extra protein, naturally gelatin-rich feet or knuckles can be thrown in to boost gelatin levels, and a variety of vegetables, roots, seaweeds, and herbs can contribute flavor and a range of additional health benefits.
Dr. Lindy Woodard, an expert in pediatric integrative medicine in Mill Valley, California, explains another reason bone broth has stood the test of time and culinary evolution and should become part of your culinary repertoire: “My direct experience is that everyone tolerates it. The sickest kids, the leakiest guts, the most inflamed joints…it works for everybody, and makes everybody feel good. I can’t think of anything else like this, other than water.”
Basic Bone Broth Recipe
There are two main benefits to making your own broth. The first is culinary; compared to even the highest-quality store-bought broth, a homemade one has more flavor. The second is price; buying it can be expensive, while making your own lever- ages leftovers you’d otherwise throw away. You can make bone broth on the stovetop, in the oven, or in a slow cooker (the best way to go if you don’t want the smell of broth wafting through your house; you can purchase one with a vapor seal, which holds in aromas, or plug it in in a closed room or garage). Most important is that you use bones from healthy, organically or pasture- raised animals, which tend to have more mineral- and nutrient-dense bones and will make for a very healthful bone broth. Don’t be daunted by the long cooking time involved in making bone broth; you can make a big batch at one time and freeze much of it, making subsequent meals much easier and more delicious. You will want to prepare your broth unsalted to allow for more control if you use it later in other dishes.
Regardless, all bone broths are delicious to drink when simply seasoned with a little garlic, fresh herbs, and a pinch of salt. They also form the basis of wonderful sauces, stews, soups, and the liquid for braising meats and vegetables. Once prepared, bone broth can be stored in the refrigerator for up to a week, or in the freezer for up to six months.
3 to 4 pounds chicken, fish, pork, or beef bones, preferably with some meaty parts
2 tablespoons vinegar
Optional additions: onion peels, carrots, celery, garlic, ginger, turmeric, kombu, or dried mushrooms
In a large pot, combine the bones, vinegar, and any optional additions (per page 69) with 6 quarts of water and slowly bring to a gentle boil over medium heat. Skim off any foam that rises to the top, reduce the heat to a low simmer, and cook for the amount of time indicated in the chart below, based on the type of broth you are making. When the cooking time is complete, strain the broth through a fine-mesh sieve.
Photo credit: Maren Caruso
TO MAKE 4 CREPES, Prepare the chickpea crepe batter (get the recipe here.) Set aside. place 16 baby beets in a piece of aluminum foil large enough to completely wrap around them. Drizzle with 1 tablespoon olive oil, seal in the foil, and roast in an oven preheated to 450°F for 50 minutes or until tender. Cool, peel, and cut the beets into bite-size pieces, then gently smash them. In a small, dry skillet over medium heat, toast 11⁄2 teaspoons cumin seeds until browned and fragrant, about 4 minutes. Transfer to a plate and cool, then grind with 1 teaspoon kosher salt in a mortar and pestle. Place a few beets on each of the 4 crepes, add a couple of tablespoonfuls of labneh or plain Greek yogurt, a drizzle of pomegranate molasses, and a sprinkle of toasted cumin seed salt, then roll up and eat.
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get recipe here), place each crepe on a plate, slather on 2 tablespoons of tahini, add a drizzle of honey, a dollop of Greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve.
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, about 8 minutes. Add the chard and cook until soft. Stir in 1⁄4 cup golden raisins, the pine nuts, a pinch of cinnamon, and salt and pepper to taste. Fill the center of each crepe with 1⁄4 of the chard mixture, roll up, and eat.
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. In a bowl, combine 1 peeled, segmented, and rough- chopped navel orange; 6 oil-cured, pitted olives; 1⁄2 of a small red onion, minced; and 1 teaspoon chopped fresh cilantro leaves. In a large skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Add 1 cooked and sliced lamb sausage, such as Merguez, and sauté so both sides of each slice are lightly browned. Place 1 crepe on a plate, top each crepe with 1⁄4 of the lamb slices and orange-olive relish, repeat with the remaining crepes and fillings, then roll and serve.
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg. Squeeze
1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.
Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed GF crepe batter that doesn’t need to rest overnight, never gets rubbery, and is versatile enough to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a fried egg. Regardless, it’s a guiltless cure for the munchies.
MAKES 6 TO 8 CREPES This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.
1 cup garbanzo bean flour (aka chickpea flour)
1⁄2 teaspoon kosher salt
1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water
Olive oil or gluten-free cooking spray
In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.
Olive Oil-Fried Egg and Smashed Avocado
Roasted Beet and Yogurt with Pomegranate Molasses and Toasted Cumin Seeds
Strawberry and Tahini with Pomegranate Seeds and Toasted Pistachios
Swiss Chard and Golden Raisins and Pine Nuts
Sauteed Lamb Sausage and Orange-Olive Relish
It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and a herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken. Then do us one in return: Show us your chicken via photo on Instagram and/or Facebook with the hashtag #besteffingchicken and @gffmag. We can’t wait to hear what you think!
Serves 4 to 6
1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon kosher salt
Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
Photo credit: Maren Caruso
This superstar winter salad by Chef Yoni Levy is just one of the reasons we fell in love with James Beard Award–winning chef Daniel Patterson’s San Francisco restaurant, Alta CA. A hearty, complex-flavored showstopper, it includes a fried shaved-vegetable garnish that you can enjoy in any number of other recipes.
2 bunches baby carrots
2 medium parsnips, peeled
Canola oil, for frying (about 2 cups)
1/2 large celery root, peeled and diced
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon gluten-free fish sauce
1/2 teaspoon gluten-free sambal oelek or other thick, hot chile sauce
Coarse salt and fresh ground pepper, to taste
3 tablespoons fresh mint leaves, torn
1 bulb kohlrabi, peeled and shaved thin
1 cup thinly shaved fennel
1 bunch breakfast radishes, sliced or quartered
2 cups mizuna or arugula
1/2 teaspoon fennel pollen, for garnish (optional)
With a vegetable peeler, shave the carrots into 2 cups of long ribbons and the parsnips into 1 cup of long ribbons. Set aside 1 cup of shaved carrot. Fill a small, heavy pot with 2 inches of canola oil and heat it to 300°F over medium-high heat. (It’s hot enough if a vegetable peel tossed into the oil immediately bubbles robustly but doesn’t char.) Working in batches, fry 1 cup shaved carrot and the shaved parsnip in the oil until light golden brown, about 4 to 5 minutes or until they are barely bubbling, stirring frequently; transfer to a paper towel to cool.
Preheat the oven to 400°F. Dice the celery root and remaining carrots and parsnip, toss them with 1 tablespoon olive oil, spread them evenly on a roasting pan, and roast in the oven until golden and tender, about 30 minutes. Set aside.
Combine 1/3 cup water and the sugar in a small saucepan and heat over medium heat until the sugar is completely dissolved. Cool. Place 1/2 cup of the roasted root vegetables in a blender with the red wine vinegar, the simple syrup, fish sauce, and sambal oelek and puree until smooth. Slowly add 1/4 cup plus 1 tablespoon olive oil to emulsify. If the dressing is too thick, add water, one teaspoon at a time, until you get the desired consistency. Season with salt to taste.
Place the warm roasted vegetables in a mixing bowl with the mint, kohlrabi, fennel, radishes, mizuna, pepper to taste, and the reserved cup of raw shaved carrot. Add just enough vinaigrette to coat lightly. Toss gently until combined, season with salt if needed, and distribute between four plates. Sprinkle with the fried carrots and parsnips and the fennel pollen, if using, and serve.
Photo: Maren Caruso
Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as gluten-free, dairy-free status, which makes them perfect for school parties, work functions, and anytime indulgence for all.
3 tablespoons tapioca flour
1/3 cup white rice flour
3 tablespoons brown rice flour
¼ cup sorghum flour
¼ cup potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/8 teaspoon xanthan gum
1/8 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 cup canned pumpkin
1 cup plus 1 tablespoon sugar
1/2 cup canola oil
2 tablespoons Demerara sugar (optional)
Preheat oven to 350°F. Lightly oil a standard 12-cup muffin pan.
In a medium bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cardamom, and nutmeg.
In a large bowl, whisk the pumpkin, sugar, oil, and eggs until combined. Add the dry ingredients, and whisk until combined.
Dividing evenly, spoon the batter into the muffin pan. Sprinkle Demerara sugar on top.
Bake until a toothpick inserted in center of a muffin comes out clean, about 32 minutes.