Saturday, September 20, 2014

Gluten Free Apple Muffins

I try to stick to a low gluten diet for my 4 year old. He's not gluten intolerant, but this mama has noticed that his behavior is drastically better when we keep the gluten at a minimum. The only problem is that he LOVES pancakes, waffles, sandwiches and muffins. I have had to get creative and find some good, easy recipes to keep him happy. These gluten free apple muffins are a FAVORITE!



Gluten Free Apple Muffins
Ingredients:
-2 cups good all-purpose gluten-free flour blend
-1 tsp. xanthan gum
-1½ tsp. baking soda
-1 tsp. salt
- ½ cup butter, room temp, or non-dairy substitute
-1¼ cups sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup of grated or finely chopped apples, or applesauce
- ½ cup buttermilk or non-dairy substitute

Instructions:
- Preheat oven to 325°. Line muffin pan cavities with paper liners and set aside.
- In a medium bowl, whisk together flour, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the butter and sugar for 1 minute.
- With mixer running on low speed, add the eggs one at a time.
- Add vanilla extract, apples, and buttermilk and beat on high for 1 minute.
- Add half of the flour mixture into the apple mixture and mix on low speed until mixed in. Repeat with remaining flour mixture. Mix for another 30 seconds, or until dry ingredients are mixed in.
- Use a large cookie or ice cream scoop to fill muffin cavities ¾ full. Using my scoop, I usually get around 17-18 muffins.
- Bake at 325° for about 18-22 minutes, until tops have browned and muffins check done. Depending on the size you make them and how hot your oven runs, the baking temperature will vary. Use the toothpick test to check for doneness. A toothpick inserted in the center of a fully cooked muffin will come out with moist crumbs attached.
- Cool in muffin pan for 5 minutes, then remove muffins to cool on a cooling rack. When muffins are room temperature, you can store in an airtight container or place in freezer in a gallon freezer bag.
Makes about 18 muffins.
**Notes - I often use coconut oil as a sub for butter (health preference). I am also not one to keep buttermilk on hand, so I sub with skim sour milk. If you have never made sour milk - to make 1 cup sour milk for baking, use 1 tbsp vinegar or lemon juice and enough milk to equal 1 cup. Stir and let stand for 5 minutes before using.

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