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Hi,
I found the following recipe on allrecipes.com and made it non-GF, then made
a few adjustments for gluten free. I just made a batch which I will serve
tomorrow and am debating making a second batch. They've got a few more steps than
lots of muffins, but they're moist and not at all grainy or crumbly. They're
heavenly with a little cream cheese but they truly need nothing at all.
Pumpkin Apple Streusel Muffins -- adapted from allrecipes.com
1-2/3 c. gluten free flour blend (I used Bob's Red Mill GF all purpose plus
some added tapioca and bean flour, but I think any good blend of at least 4
different flours will do)
1-1/3 c. granulated sugar
1 TBS. pumpkin pie spice
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. Xanthan gum
1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3
of it)
2/3 c. canned pumpkin puree (not pumpkin pie filling)
1/3 c. vegetable oil
1/3 c. milk (I used some skim milk and some half-n-half because that's what I
had. I'm sure any will do)
1 large apple, peeled, cored, and chopped 1/4" (about 1-1/3 c.)
Preheat to 350. Insert liners in 12 muffin cups.
Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a
fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk.
Add pumpkin misture to flour mixture and mix with a fork just until uniformly
moistened. Fold in apple and divide into muffin cups. Add streusel topping,
below.
Streusel Topping
1 TBS plus 1 tsp gf flour blend
2 TBS plus 2 tsp granulated sugar
1/4 teaspoon ground cinnamon
2-3/4 tsp cold butter, cut into pieces
Combine in small bowl or the bowl of a mini food processor. Cut in the butter
using two knives in a crossing motion or pulse in mini processor until
mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 25-30 minutes (test with a toothpick every 2
minutes starting at 23). Cool for 5 minutes in the pan, then turn out.
Enjoy!
Marcy in MD
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