Apple Cinnamon Muffins Trial: Gluten-free, Dairy-free, Nut-free

As I mentioned on Wednesday, I don’t normally cook hot breakfasts. However, I do have a tradition to make a hot breakfast when we watch our church’s general conference, which was last weekend. So, I decided to try out a new muffin recipe from Gluten-Free Baking Classics.

The Changes

To make it dairy-free, I substituted coconut milk for the cow’s milk. Also, since I haven’t been much of a fan of gluten- & dairy-free streusel, I decided to just top the muffins with cinnamon sugar. I also omitted the walnuts.

The Method

Mix together dry ingredients (GF flour blend, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon) in a large bowl. Add chopped apples and stir to coat.

In a separate bowl, combine milk, oil, and eggs. Roberts’ instructions say to throw away 1 Tablespoon of this liquid, but I didn’t bother. Add liquids to the flour mixture and stir until blended.

Fill muffin cups, and top with cinnamon sugar.

Bake at 375 degrees F for about 20 minutes, until light golden.

Feel free to serve immediately.

Apple Cinnamon Muffins

Adapted from Gluten-Free Baking Classics.

Gluten-free, Dairy-free, Nut-free

Ingredients:

• 2 cups King Arthur Gluten-Free Multipurpose Flour*
• 2/3 cup sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 apple, chopped & peeled
• 1/2 cup coconut milk
• 1/2 cup canola oil
• 2 large eggs
• cinnamon sugar **

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in a large bowl. Add apples and stir to coat. In a separate bowl, beat together milk, oil, and eggs. Add milk mixture to flour mixture and stir until just blended.

Fill muffin cups 2/3 full. Sprinkle the tops with cinnamon sugar. Bake at 375 degrees F for about 20 minutes until light golden.

Makes 12 muffins.

*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.

** I don’t remember the proportions I used for my cinnamon sugar, but Roberts suggests combining 2 Tablespoons sugar with 1/2 teaspoon cinnamon

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This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).

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What I Thought

These muffins look like wheat muffins, but they’re nice and light. My husband said that he wouldn’t know they were Joseph-safe except for the fact that I was just giving them to him. My daughter just nibbled the top, but Joseph has eaten several muffins. I’d definitely do these again.

Shared on Allergy-Friendly Friday, Slightly Indulgent Tuesday, Allergy-Free Wednesday, and Gluten-Free Wednesdays