Often, when I make muffins, I just search the fridge and pantry for whatever I have available that seems like it would make for a good flavor combination. Such was the case yesterday, and it worked really well. These are a little sweeter than my usual muffins, which is perhaps why my four kids (and hubby) gobbled them up. :)
I discovered a while back that chewy dried apples work better in gluten-free baking than fresh apples. The balance of moisture seems to be a really pivotal issue in the success of GF baked goods, and apples are just too darn wet, leaving the surrounding bread gooey or gummy. Yuck. Dried apples work much better. But, be aware that they expand after absorbing moisture, so mince those dried apple rings really small, or you’ll have giant apple chunks in your muffins.
If you’ve never used fresh ginger, select a “knob” from the produce section that is firm. Thinly peel the outside skin, then grate the skinless ginger on the small-shred side of a kitchen grater.
Also… you could just leave out the fresh ginger and simply have apple muffins.
Apple-Fresh Ginger Muffins (GFCF — Gluten-Free/Casein-Free)
Makes 18 muffins
Preheat oven to 350 degrees F.
In a small bowl, mix, then set aside:
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1 cup unsweetened applesauce
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2 eggs
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2/3 cup cooking oil (I use canola)
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2 tsp vanilla
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1/2 cup rice milk (or milk of your choosing)
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1/2 cup minced dried apple
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1 Tbsp loosely packed finely grated fresh ginger
In a medium bowl, combine well with a whisk:
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1 1/2 cups sorghum flour
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1 cup sweet rice flour
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1/2 cup tapioca starch
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1 1/2 cups sugar*
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2 tsp xanthan gum
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4 tsp baking powder
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1/2 tsp baking soda
Stir wet ingredients into dry ingredients, mixing well with a wooden spoon or silicone spatula. Batter will be thick. Spoon into lined muffin tins, filling each muffin cup mostly full. Bake at 350 degrees F for 22 minutes, or until nicely browned. Let cool for just a few minutes before serving (or the muffin liners may stick to the muffins).
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* Actually, in lieu of sugar, I used some honey powder given to me as a gift, but celiacs need to be especially careful when buying honey powder, as many suppliers combine honey with wheat starch. On the web, I can’t find the particular brand I have, or I’d link to it.
