When I decided to make cinnamon apple muffins last night at 10pm on a whim, I did not expect to end up with something so wonderful that I would end up doing a photo shoot and writing a blog post about them. But it happened. And I know I came up with something awesome because my Dad and boyfriend (whom are not particularly passionate foodies, nor are they gluten free) we're raving about them. So I had to share it with the world.
I made a few changes to this amazing recipe: http://glutenfreegoddess.blogspot.com/2012/09/gluten-free-apple-cake-muffins.html based on what I had in my kitchen and preferences of mine. Although the original recipe is nut-free as well, I wanted to make a point of stating this in my blog post for all you nut allergy sufferers out there (I feel your pain).
- 2 cups Trader Joe's Gluten Free Flour Blend (Mix of Brown Rice, Potato, Tapioca) (Did you know there is a proper way to measure flour? Get your baking mind blown here!)
- 1 1/2 tsp Baking Powder (make sure it's less than 6 months old!)
- 1/2 tsp Baking Soda
- 3/4 Cup Light Brown Sugar
- 2 Tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice (Because why the heck not? You can also substitute nutmeg)
- 1 Tsp Xanthan Gum (Omit if your flour mix already has this)
- 1/2 tsp sea salt (the finer the better)
- 1/2 cup organic low fat milk (Substitute soy or rice milk if you're diary free)
- 1/4 cup unfiltered apple juice
- 1 tbsp Vanilla
- 1/2 canola oil
- 2 large organic eggs
- 2 cups peeled, cored, and diced apples (You'll need approximately two apples. I used Honey Crisp, which are my favorite. I did a rough dice, because I enjoy chunky apple pieces. It helps to keeps things extra moist)
Sprinkle cinnamon and sugar on top before popping into the oven. Best sugars to use are raw cane sugar, turbino, or other dusting sugar.
Line a twelve cup muffin tin or spray muffin tin with canola oil spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, pumpkin pie spice and brown sugar. (If you're using a kitchen aid mixer, use 'stir' setting)
Add the eggs and oil, and beat to combine (speed 2). Add the milk, apple juice, vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic (speed 2).
Stir in the apple pieces by hand (stir setting).
Spoon the batter evenly into the muffin cups and garnish.
Bake at 375 degrees for 20-22 minutes, until the muffins are domed, and firm.
Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.
Try not to eat all of them at once. Enjoy!