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Gluten-Free Apple Muffins

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Gluten-Free Apple Muffins

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Gluten-Free Apple Muffins Recipe Gluten-Free Apple Muffins Recipe

These wet desserts, made with sorghum flour, upward push well. They’re scrumptious break up and served heat, with apple preserves or cinnamon-sugar and butter.

At a look

Prep
Bake
Total
Yield
12 desserts

Ingredients

  • 1 cup sorghum flour
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or 1 cup + 2 tablespoons brown rice flour mix*
  • 2 tablespoons milled flax
  • 1/four cup sugar
  • half teaspoon salt
  • half teaspoon cinnamon, non-compulsory
  • 2 teaspoons baking powder
  • half teaspoon xanthan gum
  • three tablespoons melted butter or vegetable oil
  • three massive eggs
  • 1 half cups buttermilk, at room temperature
  • 1 cup peeled, diced apples
  • 1 cup chopped walnuts or raisins, or a mix
  • coarse sugar for sprinkling on most sensible, non-compulsory

  • four oz sorghum flour
  • five half oz King Arthur Gluten-Free Multi-Purpose Flour or five oz brown rice flour mix*
  • 1 ounce milled flax
  • 1 three/four oz sugar
  • half teaspoon salt
  • half teaspoon cinnamon, non-compulsory
  • 2 teaspoons baking powder
  • half teaspoon xanthan gum
  • 1 half oz melted butter or 1 1/four oz vegetable oil
  • three massive eggs
  • 12 oz buttermilk, at room temperature
  • five oz peeled, diced apples
  • four oz chopped walnuts or five 1/four oz raisins, or a mix
  • coarse sugar for sprinkling on most sensible, non-compulsory

  • 113g sorghum flour
  • 156g King Arthur Gluten-Free Multi-Purpose Flour or 142g brown rice flour mix*
  • 28g milled flax
  • 50g sugar
  • half teaspoon salt
  • half teaspoon cinnamon, non-compulsory
  • 2 teaspoons baking powder
  • half teaspoon xanthan gum
  • 43g melted butter or 35g vegetable oil
  • three massive eggs
  • 340g buttermilk, at room temperature
  • 142g peeled, diced apples
  • 113g chopped walnuts or 149g raisins, or a mix
  • coarse sugar for sprinkling on most sensible, non-compulsory

Instructions

  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with muffin papers, and grease the papers.
  2. Whisk in combination the the flours, flax, sugar, salt, cinnamon, baking powder, and xanthan gum in a big bowl.
  3. Whisk in combination the melted butter or oil, eggs, and buttermilk.
  4. Add the buttermilk/egg aggregate to the dry elements, whisking till the whole lot is definitely mixed. A couple of lumps are high-quality.
  5. Gently stir within the chopped apples and nuts and/or raisins.
  6. Scoop the batter via the beneficiant ¼-cupful into the ready muffin cups; a muffin scoop works completely right here. Sprinkle the tops with coarse sugar, if desired. Set apart to relaxation for 10 mins.
  7. Bake the desserts for 24 to 28 mins, till a middle muffin really feel set when pressed frivolously within the heart and is frivolously browned at the edges. The tops of the desserts would possibly not trade colour a lot.
  8. Remove from the oven, and let sit down for five mins to company up rather sooner than tipping out of the pan onto a rack to chill.
  9. Yield: 12 desserts.
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