This is a terrific recipe for a breakfast muffin! I had leftover apples from my apple cake yesterday so I decided to use them up in some of my favorite muffins.
First, whisk the egg (I just wanted to throw in an action shot!).
Next, whisk in the milk and oil.
Add the rest of the ingredients: flours, sugar, baking powder, salt, cinnamon and grated apple. Mix well. Batter will be lumpy.
Pour batter into muffin pan. Fill each well about halfway so there is room for the topping.
Now we make the yummy topping!
Mix the brown sugar, cinnamon and pecans.
Sprinkle the topping on the muffins. I used my hands...it made it easier to sprinkle!! I always like any excuse to get my hands dirty while cooking!
It makes a wonderful gluten-free breakfast with the cranberry granola!
Look how beautiful they turn out!
Apple Cinnamon Muffins
Prep Time: 20 Minutes
Total Time: 40 Minutes
Yield: 12 Muffins
1/2 cup Almond Milk (Dairy, Soy Milk, etc.)**
1/4 cup Canola Oil
1 1/4 cup Oat Flour
1/4 cup Tapioca Flour
1/2 cup Granulated Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 cup Grated Apple
1/3 cup Packed Brown Sugar
1/3 cup Chopped Pecans (or almond meal)
1/2 tsp. Cinnamon
Preheat oven to 400 degrees.
Grease muffin pans with butter or shortening. Whisk egg and whisk in milk and oil. Mix in remaining ingredients. Batter will be lumpy. Pour into muffin pans and top with topping.
Bake for 20-25 minutes until tester inserted into the center comes out clean.
*Egg Free Version: Use Ener G Egg Replacer. It tastes the same with this as it does with actual eggs!
**Milk Free Version: If you don't want to use any milk or milk substitute, you can use 1/4 cup Apple Juice Concentrate and 1/4 cup water.
They were super yummy and very moist! Great pictures to.ReplyDelete