Tuesday, January 21, 2014

Apple Cinnamon Muffins - Gluten-Free

These muffins are a nice sweet treat for after school or with an afternoon cup of tea. I like leaving the skin on the apples because I use the organic apples and it add extra fiber. Again I am using psyllium Husk instead of xanthan gum or guar gum. I find the psyllium really adds moisture and rise to the muffins. 

- 2 medium apples cored and chopped into small chunks 
(peel if you want. I use organic apples so I use the skin too)
- 1 teaspoon cinnamon 
- 2 Tablespoons brown packed sugar
Dry Ingredients  
1 cup Brown Rice Gluten Free Flour Mix (see below, without any guar gum or xanthan gum)
1/4 cup quinoa flour (You can use the Rice Mix instead if you want)
3 teaspoons Psyllium Husk
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients
2 eggs
1/3 cup grape seed oil (or canola oil)
1/3 cup Greek yogurt (if you would prefer not to have dairy, you can use unsweetened applesauce or you can try almond milk or soy milk
1-1/2 teaspoon vanilla
Preheat oven to 400°F. Position rack in center of oven.

Spray muffin pans cups or paper liners with cooking spray.

In a medium bowl, mix the chopped apples with cinnamon and brown sugar.

In a large bowl, sift and whisk together all the dry ingredients. 

In a separate bowl whisk the egg, and then add the remaining wet ingredients. Mix thoroughly.

Make a well in the center of the dry ingredients. Add wet ingredients and chopped apple mix. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter. 

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes.

Makes 12 regular sized muffins. 
If you want bigger muffins, just fill 10 to 11 cups.

Brown Rice Gluten Free Flour Mix
3 cups Brown Rice Flour
3 Cups Potato Starch
2 cups Tapioca Starch

Sandra D. Halpenny © 2014 All rights reserved

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