My solution is to bring a variety of muffins with me when I travel. I even re-freeze them (but don’t tell the food police). That works well for short-term travel. But recently, I enjoyed an extended visit my mother, and my muffin supply dwindled precariously. I did make some delicious buckwheat pancakes with blueberries. And then, I created another variation on my standard muffin.
I’m back at home now. And my mom, who does not have to eat gluten-free, was raving about how happy she was to have eaten one of those muffins from her freezer. I ate one this morning, marveling again about the difference that just a few ingredients makes.
Apple Raisin Muffins with Walnuts
1 1/3 c. sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup canola/vegetable oil
1 cup orange juice
1 small apple, grated (peel can be grated or discarded if it will not grate)
1 cup raisins
1 cup walnuts, in pieces (break by hand to keep the oil)
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. Add brown sugar, oil, and orange juice, mixing with a fork just to moisten. Fold in grated apple, raisins, and walnuts.
Spoon batter into muffin tins; batter will not rise enough to overflow tins. Bake at 350 degrees for 20 minutes (convection oven: 325 degrees for 15-16 minutes). Freezes well. Yield: 12 muffins.
So prepare that pot of coffee—because as soon as these muffins come out of the oven, you are going to want to taste them. They might not even make it to your freezer.