Tuesday, March 15, 2011

Gluten Free Dairy Free Apple Nut Sour Cream Muffins

These are like eating mini coffee cakes.

     Apple Nut Filling

  • 1 cup chopped apples
  • 1/3 cup packed brown sugar
  • 1 Tbsp Cybele's Gluten Free Flour Mix 
  • 2 Tbsp oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp rice milk
  • 1/3 cup reserved apple nut filling
  1. Prepare the apple nut filling.  In a medium pot, cook the apples, brown sugar, flour, oil, cinnamon, nutmeg and salt on medium heat stirring often to prevent burning.  Cook about 5 minutes or until the apples are tender.  Stir in nuts and set aside.
  2. In a large bowl or stand mixer, combine shortening and sugar, mix until light and fluffy.  Beat in egg replacer and vanilla extract until well incorporated, about 1 minute. 
  3. In a medium bowl combine the flour, xanthan gum, baking powder, baking soda, and salt.  Mix well.  
  4. Beating on a low setting, alternate adding the flour and sour cream; starting with the flour and ending with the sour cream.  Beat well between each addition.  Batter will be thick and stiff.
  5. Spoon the batter into the paper lined muffin tins, filling them half full.  Make a well in the batter and spoon a tablespoonful of apple nut filling into the center.  
  6. Spoon more batter on top, filling the muffin cup.  
  7. Bake at 350 degrees for about 20 minutes. 
  8. Let cool completely.  
  9. Prepare your glaze.  Mix the reserved apple nut filling, powdered sugar, vanilla extract and rice milk until smooth.  Spoon and spread on your muffins. 
Apple mixture
Batter will be thick
Make a well and add the filling

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