Sunday, September 29, 2013

Chunky Apple Muffins (Gluten Free)

Chunky Apple Muffins
Prep time: 10 minutes       Cook time: 20 minutes       Yield: 15 muffins
1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup (100 g) sugar, plus 2 tablespoons more
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (240 g) plain Greek yogurt or sour cream (not fat free)
1 extra-large egg at room temperature, beaten
1 teaspoon pure vanilla extract
1 1/2 cups (200 g) peeled, cored and diced firm apples (I used Gala, but Granny Smith would be even better) – about 2 medium-sized apples
2 teaspoons cornstarch

  • Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside (or set up 14 to 15 nut cups, if using those instead).
  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 cup sugar, and whisk to combine well. Add the butter, Greek yogurt (or sour cream), egg and vanilla, one at a time, mixing to combine after each addition. Set the bowl aside.
  • In a separate medium-sized bowl, place the diced apples, and add the remaining 1/2 teaspoon ground cinnamon, remaining 2 tablespoons sugar and the cornstarch, and mix gently to combine. Place 2/3 of the diced apples (about 1 cup apples with cinnamon, sugar and cornstarch) in the batter, and mix until evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full with batter and smooth the tops with wet fingers. Place 3 to 4 of the remaining diced apples on top of the batter in the cups, and press in gently to secure them.
  • If using the nut cups, place them about 1 inch apart on rimmed baking sheets. Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (19 to 21 minutes).
  • Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.
This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:

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