Tuesday, August 28, 2012

Gluten-free Apple Cinnamon Muffins

These muffins, which I have adapted from this recipe, turned out hearty and delicious, with a really nice crust.

  • 1 cup brown rice flour*
  • 1/3 cup bean flour*
  • 1/4 cup tapioca starch*
  • 1 1/4 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg or mace
  • 2 Tbs buttermilk powder**
  • 1/2 cup sugar***
  • 1/4 cup cold unsalted butter (or fat of your choice)
  • 1 1/4 cup unsweetened applesauce
  • 2 Tbs molasses***
  • 1 tsp vanilla
  • 3 Tbs ground flax, or flax meal****
  • 1/4 cup water**
  • 1/2 cup dried raisins, chopped apple, or shredded and drained zucchini (optional)
  1. Pre-heat oven to 400 degrees or 375 for a dark or non-stick pan. Grease or oil your tins, or line with wrappers.
  2. In a medium mixing bowl, mix together the flours, baking powder, baking soda, salt, spices, buttermilk powder, and sugar.
  3. Cut in the cold butter with a pastry blender or fork. Alternatively, you can melt the butter and mix it into the wet ingredients.
  4. Stir in the oats.
  5. In a small mixing bowl, mix together applesauce, molasses, water, and vanilla.
  6. Add wet ingredients to the dry and stir until moistened
  7. If you are adding fruit, fold in gently.
  8. Spoon into prepared cups.
  9. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out dry.
*The original recipe called for 1 1/4 cup whole wheat flour
**You can just add 1/2 cup buttermilk or sour milk to the wet ingredients instead
***You can use firmly packed, dark brown sugar instead
****If you don't have ground flax, you can simply add an egg, with water added to yield 1/4 total cups.

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