APPLE HAZELNUT MUFFINS
Makes 12 muffins
Total: 1 hour
2 tbsp ground flaxseed
1/4 cup hot water
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup rice flour
1/4 cup potato starch (NOT potato flour)
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp baking soda
1 tsp guar gum
1/2 tsp sea salt
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup dark brown sugar
1/3 cup canola oil
1 tsp pure vanilla extract (make sure it’s GF)
1 tsp rice vinegar
1/4 cup almond milk
1 apple, with peel, coarsely grated
3/4 cup whole hazelnuts, toasted and chopped finely (not ground, though)
These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances… as well as those who love them! These muffins don’t really “puff” in the oven, so you can be fairly confident in filling the tins all the way to the top. And please don’t underbake.
Preheat oven to 350F, line 12 muffin cups with paper cups.
In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl beat together brown sugar, oil, vanilla, and rice vinegar. Add flaxseed mixture and blend in well.
Add the dry mixture and stir in gently, then add the almond milk and stir just to combine all the ingredients.
Fold in shredded apple and hazelnuts.
Portion into the prepared muffin cups.
Bake 35 minutes, until they test done.
Remove from the pans immediately and cool on wire racks.