My family went apple picking and I benefitted from the fruits on their labour. I asked for mutsu/crispin apples since that is the apple chef Doug Penfold uses for the most amazing apple tart ever at Chabrol. With these hand picked apples, I’ve been making some very delicious gluten free apple muffins. I find gluten free baked goods do not keep very well, so this recipe makes only 6-7 muffins. Enough to enjoy warm or kept until the next day.
1/4 cup chickpea flour
1/4 cup millet flour
1/4 cup brown rice flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp xantham gum
Dash of cinnamon, cardamom, allspice, nutmeg and salt
1/4 cup sugar
1 egg
1/4 cup melted butter
1/2 cup sour cream
2 small apples or 1 large apple diced
Preheat oven to 375 degrees
In a small flour, mix together flours, baking powder, baking soda, xantham gum, spices and salt.
In a medium bowl, whisk together egg with sugar then whisk in melted butter and sour cream until well combined.
Add dry ingredients to the medium bowl with mixed wet ingredients. Stir until just combined. Stir in most of the diced apple.
Spoon batter evenly into 6-7 muffin tins either lined or greased. Press a few of the remaining apple chunks onto the tops of the muffins. Bake for 20-25min or until golden brown
Enjoy warm or at room temp within a day or so.
