Recipe: Gluten-Free Apple Muffins

Dear Reader,

[This is my entry for Slightly Indulgent Tuesdays. Read them all here.]

The kids and I went apple-picking last week. We got 30 lbs of Cortland apples. So over the weekend we made apple muffins and apple crisp. For the muffins, I decided to use an oat bread recipe I had tried earlier that seemed like it would make good muffins (here’s the bread recipe).

So without further ado . . .

Gluten-Free Apple Cinnamon Muffins:

Ingredients:

1/4 tapioca starch (=tapioca flour)

1/2 c potato starch (not the same as potato flour)

1 1/2 c white rice flour

1 c oat flour

1/2 GF oats

1/4 c brown sugar

1 tbsp baking powder

3/4 tsp salt

1 tsp xantham gum

2 tsp cinnamon

1 1/2 c milk

1 egg

2 tbsp canola oil

1 tbsp safflower oil

1 large apple, peeled, cored and diced

optional: 1/2 cup cinnamon chips (I had found these at a discount store and they really add a nice flavor to the muffins. If you can’t find them and want something you could try nuts or chocolate chips.)

Directions:

1. Preheat oven to 400. Grease  a muffin pan (or two; the recipe makes about 2 dozen).

2. Combine dry ingredients.

3. Add wet ingredients. Mix well.

4. Stir in apples and chips. Let mixture sit for 5 minutes.

5. Fill muffin cups about half full.

6. Bake at 400 for approx 12 min or until toothpick inserted in center comes out clean.

My experience with gluten-free products is that they don’t get very brown. But they do seem to come out of the pan more easily than regular muffins.

Enjoy!

Nebby

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