Wednesday, April 30, 2008

Apple Nut Muffins (Gluten-Free)

The always hungry folks over at the Greedy Gourmet are hosting the Snack Shots blog event and the theme is the trusty muffin. You can find out more about the event, which runs until May 6, 2008 here.

We always seem to have some substandard apples lying around the house. When apples aren't in season, they really go mushy quickly and then nobody wants to eat these mealy fruits. Luckily, even when they lose their crisp texture they are suitable for cooking, so I whipped up a double batch of these muffins to get us through a busy week. Here's my recipe:

1-1/2 cups brown rice flour
1-1/2 cups white rice flour
1-1/2 cups sugar
1 cup tapioca flour
4 tsp. baking powder
2 tsp. xanthan gum
1/2 tsp. salt

1-1/2 cups milk
2 tsps. cider vinegar
1/2 cup vegetable oil
2 eggs

3-4 apples, peeled, cored and diced
1-1/2 cups chopped walnuts
1/2 cup Turbinado sugar

Grease 2 12-cup muffin pans or use paper liners. Preheat oven to 350 degrees F.

Mix together dry ingredients (except nuts and Turbinado sugar). In separate bowl, mix milk, vinegar, oil and eggs. Stir both together to combine. Fold in apples and nuts.

Fill muffin cups with batter about 2/3 full. Sprinkle tops with Turbinado sugar.

Bake 25-30 minutes.

The tops get nice and crusty from the sugar. This recipe can stand a bit of over-baking, as I forgot all about my poor second batch and left them in for another 20 minutes! They were hard as rocks at first, but I froze them and then they calmed down to perfect texture when thawed.

Makes 24 muffins.


Trinderella said...

Is that a typo and should it read one and a half cups of white rice flour. Cheers

Rachel said...

Thanks for letting me know about the typo. I fixed it to read 1-1/2 cups.