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Apple Cider Muffins (gluten & dairy free)
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Servings:
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Course:
Breakfast
Brunch
Snack
Gluten Free
Quick Breads
dairy free
gfcf
freezer cooking
oamc
muffins &
🧂 Ingredients
2 1/4 cups
peeled
cored and chopped apples
1 Tablespoon
lemon juice
3/4 cup
sorghum flour
3/4 cup
potato starch or corn starch
1/2 cup
tapioca starch/flour
3/4 cup
brown sugar
1 Tablespoon
baking powder
add ½ teaspoon more if egg free
1 1/2 teaspoon
xanthan gum
1 teaspoon
salt
1 teaspoon
ground cinnamon
1/2 teaspoon
ground cloves
2
room temperature eggs
or 2 T ground flax + 6 T hot water stirred until thick
2/3 cup
fresh apple cider
1/2 cup
mild flavored oil
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Instructions
1
Preheat oven to 350 degrees F. Put muffin liners in a muffin tin. Set aside.
Peel, core and chop the apples if you have not already done so, and toss them
with the lemon juice. Set aside while mixing the batter.
2
Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar,
baking powder xanthan gum, salt, cinnamon and cloves. Add eggs, apple cider, and
oil. Mix until just blended. Fold in the apples.
3
Divide muffins into muffin cups. Bake at 375 for about 25 minutes or until a
tester comes out clean. Allow to cool on a cooling rack.
4
To freeze: Place cooled muffins (without drizzle) into freezer bags. Remove as
much air as possible, seal, label and freeze.
5
To serve: Thaw. Add drizzle, if desired, after thawing.
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