This gluten free muffin recipe shows that you do not have to go without if you are a celiac.
Quick and easy to prepare and cook, these Apple Cinnamon Muffins will make a lovely treat, whether for a gluten free breakfast, with a cup of coffee mid morning or for the children when they come home from school. You could even pack one in their lunch box, although muffins are always best when still warm, aren't they?
I like to cook these in a silicone muffin panas they pop out so easily once you take them out of the oven.
Preheat the oven to 200oC/400oF/Gas mark 6. Lightly grease a 12 cup muffin tin (not necessary if you are using a silicon muffin pan), or line with paper cases.
Sift the flours, baking powder, xantham gum and cinnamon in a large bowl and mix together. I like to put them in my food processor and give them a quick whizz around to blend them and remove any lumps. Pop the chopped apple and the sultanas into the processor bowl.
In a separate bowl, mix together the beaten eggs, honey, oil and milk. Then pour this wet mixture onto the dry in the processor bowl.
Give everything a quick whizz around in the bowl (you don't want to chop the fruit too small at this stage) then spoon into prepared tins.
Cook in the preheated oven for approx. 20-25 minutes, or until the muffins are springy to the touch and a fork inserted into the muffin comes out clean.
Remove from the oven, and leave to cool for 5 minutes before taking them out of the tin and transferring them onto a metal rack.
These are especially good eaten while still warm!
Make this gluten free muffin recipe the day you need it, as they are not so good the following day. This recipe makes 10-12 muffins so if you have a family they probably won't last too long anyway!
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as they pop out so easily once you take them out of the oven.
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