November 1, 2009
Multi-Grain Apple Muffins
These muffins are great breakfast muffins. The texture is soft, and I love the combination of flavors--grains, apple, and spices. The spices are subtle, so add more if you like. If you don’t have all the flours, you can substitute a gluten-free flour mix for the total amount of flour, or substitute brown rice flour for one or more of the whole grains. These muffins were best when fresh and still warm. They dried out more than most of the muffins I’ve made, maybe because of the buckwheat flour. I didn’t let that keep me from eating them the next day, though. They can be warmed in an oven with a dish of water to add moisture, or in the microwave. Adding a little butter helps too.
Gluten-Free Multi-Grain Apple Muffins
- 1/2 c. sorghum flour
- 1/2 c. millet flour
- 1/2 c. buckwheat flour
- 1/2 c. potato starch
- 1/3 c. sugar (more or less to taste)
- 1/2 tsp. xanthan gum
- 1 Tb. baking powder
- 1 tsp. unflavored gelatin (optional)
- 1/4 tsp. salt
- 1 tsp. apple pie spice (or just use cinnamon)
- 1/4 c. oil or melted butter
- 2 eggs
- 1 c. milk or substitute
- 1 apple, peeled and chopped
In a medium sized bowl combine the dry ingredients. In a smaller bowl or glass measuring cup combine the wet ingredients and add to the dry ingredients. Mix until all the flour is moistened. Fold in the chopped apple. I used a large apple and could barely get all the batter into the muffin cups. A smaller apple would work better, or part of a large one. Spoon the batter into a greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
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This post is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten-Free.
Thanks so much for sharing this at Slightly Indulgent Mondays!
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