Friday, January 02, 2009
Gluten and Dairy Free Apple Cinnamon Muffins
These rock! I found the recipe on Karina's site.
I made the recipe mostly the same, just reduced the oil to 1/4 c (and used EVOO rather than light), and I used Martinelli's sparkling apple cider in place of apple juice (Luke drank it for dinner before I could claim it). The buckwheat was not very noticeable to me. They tasted similar to what I remember of a bran muffin, but lighter and airier. I was very tired last night when I pulled out the last batch, so I put some of them away when not completely cooled >< They were a bit soggy this morning, but 15 seconds in the microwave, followed by 3-4 minutes in the toaster oven, and they were good as new!
Gluten/Dairy Free Apple Cinnamon Muffins
1 cup applesauce
1/3 cup olive oil
1 cup brown sugar
2 tsp vanilla
Egg replacer for 2 large eggs
4 tbsp apple juice (or sparkling cider)
3/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp allspice
2 tbsp Acacia fiber (optional)
1 1/2 cups chopped apples
1/2 c chopped walnuts
Preheat oven to 350F.
Beat wet ingredients plus sugar together in a mixing bowl.
Pour dry ingredients on top of wet, then mix until well combined.
Stir in apples and nuts.
Spoon into greased/lined muffin cups
Bake for 20-25 minutes (mine needed 24 minutes), until firm and dark golden. Test w/ a knife to see if done.
Remove from pan, and cool on a wire rack.
The original recipe says this makes 12 muffins. I didn't know how full to fill the pan, so I ended up getting 18 muffins out of this. It might help if I had a full 12-cup muffin pan...