The cold weather brings out the baker in me. When I first became aware of my food intolerance, I will admit, I was scared of baking. Measuring, strange flours, crazy ingredients (like xanthan gum), I was a little overwhelmed. But now, I actual enjoy baking! This week I’ve been working on Gluten & Dairy-free Apple Muffins.
These delights are subtle and sweet but also very moist (which is key… I mean who wants a dry muffin?). Using grated apples (much like using grated carrots in Carrot Cake), creates a soft texture and imparts the apple flavor. Topped with a little powdered sugar, maple syrup or honey, these muffins are perfect for breakfast, brunch or snacking.
- Preheat oven to 350º F. Line muffin tins with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, xanthan gum, and salt.
- Peal and grate apple(s) and add into the dry ingredients. Mix until apples are completely coated and the mixture has become crumbly.
- In a separate bowl, whisk together eggs, soy milk, coconut oil, applesauce, vanilla and lemon juice. Add mixture into the dry ingredients, and mix until the batter is smooth.
- Pour batter into the 12 muffin liners, filling about 3/4 full. If desired, thinly slice remaining apple and gently place onto the top of each muffin.
- Bake in the center of a preheated oven, for about 20 to 22 minutes, depending on your oven. Bake until the muffins are a light golden brown and a toothpick inserted in the center comes out clean.
- Cool the pan briefly (5 minutes), then gently pop out the muffins and continue cooling on a wire rack.
- Once completely cooled cover in an airtight container and refrigerate.