Gluten Free Apple Muffins Recipes

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

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.

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.