I love winter break, because you don't go outside unless you absolutely have to, and that means lots of our favorite indoor activity: baking. Rosie got "The French Chef" DVDs for Christmas, and except for venturing out to Fairway (woot woot!) for elusive, delicious crystallized ginger (we'll put up the recipe that calls for that tomorrow!), we've been watching and baking all day.
This recipe is the wholesome companion to the banana peanut loaves we made yesterday, and like them, we used mini loaf pans as well as standard-size muffin-cupcake pans. There are a lot of ingredients, but the moistness really justifies the extra prep time.
Apple Cinnamon Muffins with Streusel Topping
Muffins
2 cups Brown Rice Flour mix
2/3 cup granulated sugar
1 tb baking powder
1 tsp baking soda
3/4 tsp xanthan gum
1/4 tsp salt
2 tsp cinnamon
1 cup peeled, chopped apple (about 1 medium-large apple)
1/2 cup chopped walnuts
1/2 cup milk
1/2 cup canola oil
2 large eggs
Streusel
1/2 cup Brown Rice Flour mix
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp xanthan gum
3 tbsp unsalted butter, melted
(Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.)
Preheat to 375
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl, add apples and walnuts, stir until evenly mixed.
In small bowl, combine milk and oil; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to apple mixture and stir until just blended.
Fill muffin pans 2/3 full, then top with streusel. Bake ~20 min, let cool on rack.
--taken from Gluten Free Baking Classics, Annalise G. Roberts
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