Gluten-Free Apple Cake Muffins Recipe

By HeidiHo5

These light and tender muffins flirt with being apple cake. They don't have the dense graininess of your typical gluten-free muffin. I think the difference might be the flour mix- with potato starch. And the oil. I used organic canola oil.
- See more at: http://brendahealthydinnerrecipes.blogspot.com/search?updated-max=2014-08-01T00:34:00-07:00&max-results=1#sthash.A9SvX7MY.dpuf

Ingredients

• 1 cup sorghum flour
• 1/2 cup millet flour, or brown rice flour*
• 1/2 cup potato starch (not potato flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup light brown sugar
• 2 organic free range eggs, beaten
• 1/2 cup organic canola oil
• 1/2 cup rice milk
• 1 tablespoon bourbon vanilla extract
• 1 heaping cup diced peeled apple (we used two medium apples)

Details

Adapted from brendahealthydinnerrecipes.blogspot.com

Preparation

Step 1

Preheat the oven to 375ºF. Line a twelve cup muffin tin.

In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.

Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.

Stir in the apple pieces by hand.

Spoon the batter evenly into the muffin cups.

Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.

Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.

Option: Sift tops with powdered sugar when cooled a bit. Wrap and bag leftover muffins, and freeze them to preserve texture.

These gems make perfect grab-and-go treats. Make one dozen muffins.