Apple-Fresh Ginger Muffins (GFCF)

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:

  • 1 cup unsweetened applesauce
  • 2 eggs
  • 2/3 cup cooking oil (I use canola)
  • 2 tsp vanilla
  • 1/2 cup rice milk (or milk of your choosing)
  • 1/2 cup minced dried apple
  • 1 Tbsp loosely packed finely grated fresh ginger

    In a medium bowl, combine well with a whisk:

  • 1 1/2 cups sorghum flour
  • 1 cup sweet rice flour
  • 1/2 cup tapioca starch
  • 1 1/2 cups sugar*
  • 2 tsp xanthan gum
  • 4 tsp baking powder
  • 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). 


* 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.


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on January 2, 2008, in Celiac Disease, Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF Recipes, gluten-free. Bookmark the permalink. 4 Comments.

  1. Rubber Chicken Girl

    Are you sure?? After making a rubbery twinkie sponge cake, I decided NO MORE sweet rice and tapioca in my cakie things.

  2. I’m sure!! I made them again this morning, partly just to have them for breakfast, and partly to make sure the recipe is sound. They make for a light, moist muffin, but they’re definitely not gummy or rubbery.

    The only difference this time was I made them with 1 c. dried cranberries, instead of 1/2 c. dried apple. And I used 1 c. regular sugar and 1/2 cup honey powder.

    I think what makes it work is that it has sorghum as its base. Sorghum is the least starchy of any g.f. flour I’m aware of.

  3. Have you come across the Specific Carbohydrate Diet? Much more strict than Gluten Free, but wonderful muffin recipes with honey and almond flour. Yummm! Also, it is supposed to cure Celiacs after about a year. i.e. they can return to eating normal food again.
    BTW I would love to know what the CF stands for in GF/CF.

  4. Okay, can that. Just saw the Casein Free at the top of your post! 😉

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