Monday, September 27, 2010

gluten-free apple cinnamon muffins

I'm jumping on the fall-flavors wagon--even though Texas doesn't really have what most people consider "autumn." Even though we'll continue to experience 90-plus degree weather well into November. To hell with it. Seasons are subjective! And, I'd like to point out, we did have a frigid cold front today...60 degrees this morning and only 85 this afternoon! Oh baby. I'm breaking out the heavy coats. Singin' Frosty the Snowman down here.

All weather aside, when my 8pm sweet craving crept in yesterday night, I wanted something warm and toasty. And I wanted to, at last, completely wing-it on gluten-free baking. It was a deeply gratifying (aka messy and anxiety-causing) experience. But here I stand--light jacket on, apple cinnamon muffins in hand. Today is indeed the day the Lord hath made. Let is rejoice and be glad and eat muffins in it.

Note: I used gala apples, because they're all I had, and they turned out great. However, granny smith is usually my go-to baking apple.


1 egg
3/4 cup applesauce
1/4 cup honey
1/4 cup coconut oil
1/4 cup sugar
1 tbs vanilla
1/3 cup tapioca flour*
1/3 cup brown rice flour*
1/3 cup white sorghum flour*
1 tsp xanthan gum*
1 tbs cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups diced apples

Preheat oven to 350 and line baking cups. Thoroughly combined the wet ingredients in a large bowl. In a separate bowl, whisk together the dry ingredients until very well combined.
Add the flour mixture into the wet ingredients, and stir thoroughly (don't worry about over-mixing.) Then, fold in the diced apples.
Using an ice cream scoop or large spoon, divide the batter into the cups. Bake for 20-22 minutes, or until a toothpick comes out clean.

Makes about 10 muffins.

Wheat eaters! To make these muffins "normal," substitute 1 cup of regular flour for all the ingredients with an *asterisk.

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