Apple Pie Muffins Gluten Free Food

GLUTEN-FREE APPLE PIE

Steps:

• For the dough: Put the flour and salt into the bowl of a food processor and whirl it up until the flour is fully aerated and fluffy.
• Add the butter and cream cheese and pulse several times, until the butter and cream cheese are roughly broken down into pieces the size of lima beans. (They won't all be the same size.)
• Add 4 tablespoons cold water to the flour mixture and pulse several times again. The flour should be starting to clump up with the butter and cream cheese, which will look more distinct in the mixture now. Pinch a bit of the flour and fats together in your fingers. If they stick together, the dough is ready. Most of the time, it might take a couple more tablespoons of water to make the dough cohere. (The mixture should look like cheese curds. Don't add so much water that the dough comes together in one clump.)
• Dump the dough onto a piece of parchment paper, taking care to remove the blade of the food processor. Using the heel of your hand, press the curds of dough together to form a coherent pie dough. Fold the dough onto itself several times, like turning the pages of a book. This will make the final dough flakier. Shape the dough into one large ball, then cut it into 2 pieces and flatten each piece into a small disc. Wrap the discs of dough in plastic wrap and put them in the refrigerator for 30 minutes.
• For the pie: Meanwhile, put the apples, sugar, flour, cinnamon, salt and nutmeg into a large bowl and toss them together. Let the filling sit while the pie dough is chilling.
• Pull one of the discs of dough out of the refrigerator and put it on a piece of parchment paper. Gently flatten it just a touch. Put another piece of parchment paper on top and roll out the dough, moving the rolling pin in small increments, like moving around the face of a clock. When the dough is large enough to be just bigger than a 9-inch pie pan, peel off the top piece of parchment paper and flip the dough onto a pie pan. Peel off the parchment paper. If any pieces stick to the paper, don't worry; simply peel them off and pat them in place.
• Tumble the apple filling into the pie shell. Roll out the remaining disc of dough the same way and put it on top of the pie. Tuck the edges together and crimp them. Make 3 slits in the top of the pie for steam vents. Put the pie into the freezer, 15 minutes.
• Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Put the pie onto the prepared baking sheet and bake 15 minutes, then drop the temperature to 375 degrees F and bake until the crust is warm and browned and the juices from the apples are oozing out of the pie, 45 minutes to 1 hour.
• Allow the pie to cool to room temperature before slicing into it, about 1 hour.

APPLE PIE MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 375°. Spray 18 muffin cups with oil spray. Use silicon muffin cups if you have them.
• Combine flour, baking powder, baking soda, cinnamon, and nutmeg together in a small bowl.
• In a large bowl, combine the rest of the ingredients. Mix the dry into the wet ingredients until combined well.
• Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool on a baking rack.

GLUTEN FREE APPLE MUFFINS

Steps:

• In a small bowl mix ground chia with 1/2 cup water till they gel then set aside.
• In a medium bowl mix dry ingredients well and set aside.
• In a large bowl, soften coconut oil in microwave for a minute on high then beat in sugars, eggs, almond milk, chia gel and vanilla. Stir into dry ingredients and let sit for 30 minutes to allow the gum to activate.
• Fold in grated apple and distribute in muffin tins.
• Bake in a 350 degree oven for 15 to 25 minutes, until a toothpick inserted in centre comes out clean.

ERNA'S APPLE PIE MUFFINS

Steps:

• Topping-mix all together, until mixture forms crumbs.
• Batter- Whisk together egg, buttermilk, butter, and vanilla.
• Stir in sugar.
• Without mixing, add flour, baking soda, salt and apples.
• Stir just until combined.
• Do not over mix.
• Spoon into muffin cups.
• Sprinkle with the topping.
• Bake at 375 degrees F for 20 minutes or until firm to the touch.

THE BEST APPLE PIE MUFFINS EVER

Steps:

• Note:.
• cinnamon could be added to the batter ( about 1 teaspoon or less).
• Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
• Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
• In a separate bowl, sift together flour, soda and salt.
• Stir oil mixture into flour mixture alternately with buttermilk.
• Fold in apples, mixing just until combined.
• Spoon into greased muffin cups filling 3/4 full.
• Sprinkle topping over evenly.
• Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

APPLE CINNAMON MUFFINS WITH CRUMBLE TOPPING (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F.
• Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
• Mix well.
• Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
• Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
• Line muffin tins and oil a little bit to prevent any sticking.
• Generously fill muffin cups with mixture.
• Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
• Mix and sprinkle onto each muffin.
• Bake for about 26 minutes until done.
• Cool and enjoy for breakfast or a snack anytime!