Gluten-Free Apple Cake Muffins

by Ruth Rautio

Ingredients:

1 cup sorghum flour
1/2 cup millet flour, or brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)

Instructions:

  1. Preheat the oven to 375ºF. Line a twelve cup muffin tin.
  2. In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar. 
  3. Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.
  4. Stir in the apple pieces by hand.
  5. Spoon the batter evenly into the muffin cups.
  6. Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.
  7. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.
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