Apple Walnut Muffins
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
Rounded 1/2 teaspoon cinnamon
1/3 cup brown OR white sugar
1/3 cup canola/vegetable oil
2/3 cup orange juice OR unsweetened almond milk1/2 teaspoon vanilla
1 cup chopped walnuts (use your fingers to break up nuts to keep oil from being released)
1 granny smith apple, cored but not peeled--grated
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. If using white sugar, add to dry ingredients. If using brown sugar, add with oil, juice (or almond milk) and vanilla, mixing with a fork, just to moisten. Fold in nuts and grated apple.
Spoon batter into muffin tins; batter will not rise enough to worry about if the tin is full. Bake at 350 degrees for 20-22 minutes (convection oven: 325 degrees for 15 minutes). Yield: 12 muffins. Freezes well.
Baking tip: Your 1/3 cup measure can be used as a scoop for the muffins; without gluten, the dough will fall easily in the muffin tin.
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
Rounded 1/2 teaspoon cinnamon
1/3 cup brown OR white sugar
1/3 cup canola/vegetable oil
2/3 cup orange juice OR unsweetened almond milk1/2 teaspoon vanilla
1 cup chopped walnuts (use your fingers to break up nuts to keep oil from being released)
1 granny smith apple, cored but not peeled--grated
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. If using white sugar, add to dry ingredients. If using brown sugar, add with oil, juice (or almond milk) and vanilla, mixing with a fork, just to moisten. Fold in nuts and grated apple.
Spoon batter into muffin tins; batter will not rise enough to worry about if the tin is full. Bake at 350 degrees for 20-22 minutes (convection oven: 325 degrees for 15 minutes). Yield: 12 muffins. Freezes well.
Baking tip: Your 1/3 cup measure can be used as a scoop for the muffins; without gluten, the dough will fall easily in the muffin tin.
