Apple and Pecan Muffins (Gluten-Free or Not )

READY IN: 30mins
PaulaG
Recipe by Jubes

An easy muffin that can be made using the gluten-free flours OR 2 cups regular wheat flour in place of the gluten-free and sorghum flours. Recipe made using brewed coffee as an ingredient for the Caribbean ZWT9. To be enjoyed with a coffee of course ! For a gluten-free diet, please ensure that you use gluten-free suitable cinnamon and baking powder

Top Review by PaulaG

Made these yesterday for breakfast. The recipe was reduced by half and I got 7 muffins and could probably have actually gotten 8 as some slightly overflowed the tins. I did not have sorghum flour so I substituted teff. I used a gluten free baking mix made by King Arthur Flour. My milk choice was almond. The grated apple makes them nice and moist. Great flavor and leftovers freeze well. Made for Family Picks during ZWT9.

Ingredients Nutrition

Directions

  1. Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven)
  2. Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
  3. Add all of the wet ingredients to a jug and whisk well.
  4. Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
  5. Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
  6. Bake approximately 20 minutes or until done.
  7. Cool on trays.
  8. Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.

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