Monday, February 11, 2013

Cinnamon-Apple Muffins

This recipe comes from The Joy of Gluten-Free, Sugar-Free Baking (I told you I would be using this cookbook a lot).  I made the recipe yesterday morning and they turned out very yummy.  The recipe didn't make a lot of them, the recipe says 9, but I was only able to make 8.  I'm trying not to eat them all within a couple of days, it's been difficult because they're really good.

Here's what you'll need:
3/4 cup hazelnut flour
3/4 cup almond flour
1/2 cup Stevia Extract in the Raw
1 tablespoon baking powder
1 teaspoon ground cinnamon
2 eggs
6 tablespoons unsweetened soy milk or other milk
2 tablespoons unsweetened applesauce
1 1/2 teaspoons vanilla extract
1/2 teaspoon liquid stevia
1/2 cup coarsely chopped apple (about 1 large apple)
1/4 cup chopped almonds, pecans, hazelnuts, or walnuts (which was used in this recipe) for garnish

Preheat the oven to 350 degrees.  Line 8 or 9 muffin cups with paper or foil liners, then mist them with spray oil.

In a medium bowl, combine the hazelnut flour, almond flour, stevia, baking powder, and cinnamon and whisk until well mixed.
In a large bowl whisk the eggs, milk, applesauce, vanilla, and liquid stevia together until thoroughly blended.
Add flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter.  Fold in the apples.
Spoon or scoop the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full.  Sprinkle the nuts evenly over the muffins.
Bake for 20 minutes, then rotate and bake for about 20 to 25 more minutes, until golden brown and springy when pressed in the center.
Let the muffins cool in the pan for at least 5 minutes before turning them out onto a wire rack.


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