Gluten Free Apple Cinnamon Pecan Muffins Food

APPLE AND PECAN MUFFINS (GLUTEN-FREE OR NOT )

Steps:

• Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven)
• Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
• Add all of the wet ingredients to a jug and whisk well.
• Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
• Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
• Bake approximately 20 minutes or until done.
• Cool on trays.
• Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.

GLUTEN FREE APPLE CINNAMON MUFFINS

Steps:

• Combine the dry ingredients in a bowl.
• Mix the wet ingredients in another bowl and quickly add to the dry ingredients.
• Add any additional flavourings and stir very briefly.
• Put into greased or paper lined muffin cups and bake in a moderate oven (180 degrees) until golden and firm to the touch.
• Makes about 12 medium sized muffins.

GLUTEN FREE APPLE CINNAMON PECAN MUFFINS

Steps:

• Preheat oven to 375, and line a muffin pan.
• In a large bowl, whisk together almond flour, salt, baking powder, and cinnamon. In another bowl, whisk together honey, oil, milk, vanilla, egg, and baking soda. Pour the wet ingredients into the dry and mix until just combined. Add the the grated apples and pecans and gently mix.
• Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top. Mix together the sugar and cinnamon and sprinkle the tops, and bake for 15-18 minutes for standard muffins or 12-17 minutes for mini muffins, until muffins are browned and a toothpick comes out clean. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and continue to cool on the rack.

GLUTEN FREE APPLE AND CINNAMON MUFFINS

Steps:

• Preheat oven at 170-180 c.
• Beat butter and sugar together until light in colour and combined well.
• Add one egg at a time and beat until combined.
• Fold through baking powder.
• Add vanilla essence and cinnamon, mix through.
• Add half a cup of flour and a dash of milk each time and fold through until combined.
• Fold through the apples and place into muffin pans baking for 40 mins depending on oven.
• For topping melt butter and mix in sugar and cinnamon in a bowl.
• Dip cooling muffins into mixture and leave to set.
• Enjoy xoxo.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

GLUTEN-FREE DATE PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
• Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.