Ingredients for Apple And Pecan Muffins Gluten Free Or Not
- 1 cup sorghum flour
- 1/2 cup gluten-free flour blend
- 2 teaspoons baking powder
- 1 cup caster sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans, plus extra for topping
- 1/2 teaspoon salt
- 1 large apple, peeled and diced
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 cup brewed coffee (cold)
- 1 tablespoon sugar (for topping)
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How to Make Apple And Pecan Muffins Gluten Free Or Not
- Preheat oven to 170°C (340°F). Grease or line a 12-hole muffin tin.
- In a large bowl, whisk together the dry ingredients (except apples and pecans): [See ingredient list for specific amounts]
- Gently fold in the diced apples until just coated.
- In a separate bowl, whisk together the wet ingredients: [See ingredient list for specific amounts]
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix!
- Fill each muffin cup about ¾ full.
- Top each muffin with a pecan half and a sprinkle of sugar and cinnamon.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Gluten-free muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Reheat briefly in the microwave before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
30g
Fat
9g
Carbs
4g
