Friday, February 1, 2019

Oat, Sorghum & Apple Muffins

Gluten free flours work best in batter breads, cookies, pancakes and muffins.  Because it's the gluten that forms the structure, gluten free batters need a small structured pan to bake.  Muffins tins or one serving cake pans can do the trick. I based this recipe on one in Sue Becker's Home-Ground Flour Book.  

Oat Sorghum & Apple Muffins

(Makes 10)

Combine dry ingredients in a separate bowl.
1 1/4 cup oat flour
1 1/4 cup sorghum flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine milk, lemon juice, vanilla and olive oil in 2 cup measure.
1 cup skim milk
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup olive oil
In bowl of electric mixer, beat egg and honey.
1 egg
1/4 cup honey
Alternately stir in dry ingredients and liquid ingredients, mixing only until dry is incorporated.

Stir in grated apple.
3/4 cup grated apple

Portion 1/4 cup batter into greased muffin tins.

Bake at 400 F for 20 minutes.


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