Moist gluten free apple muffins anyone would surely enjoy, even your gluten-eating friends and family members. If you already have a batch of Carla’s Gluten Free All-Purpose Flour Blend Recipe already made up, they are fairly simple to make. This particular recipe should turn out well with any gluten-free all-purpose flour blend. However, my flour blend recipe contains superfine rice flours which are very close to gluten all-purpose flour. I hope you enjoy them as much as I did.
Gluten Free Apple Muffins or Cupcakes
Moist gluten-free apple muffins or cupcakes with cream cheese frosting anyone would enjoy. Add raisins and nuts, if desired.
- 1 1/4 cups Carla's Gluten Free All-Purpose Flour Blend
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter (or Earth Balnance spred), softened
- 3/4 cup sugar (or your favorite sugar substitute)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 red apples (14.7 oz.), peeled, shredded, and cut up smaller with 2 knives
- Cream Cheese Frosting (optional) (See Gluten Free Carrot Cake Recipe
- Line 12 muffin tins with paper liners, and set it aside.
- Whisk the flour blend, cinnamon, and baking soda together in a medium-sized bowl, and set it aside.
- Cream the butter and sugar together on high speed in the bowl of your mixer, fitted with the paddle attachment, 6 minutes. Scrape the sides and bottom of the bowl as needed.
- Preheat your oven to 350°F.
- Add in the egg and vanilla, and medium speed, just until combined.
- Add the apples and beat on low speed just until combined.
- Add the flour mixture and beat on medium speed, just until combined, scraping the sides of the bowl as needed.
- Distribute the batter between the 12 muffin tins and bake for about 24 minutes, the tops are golden brown, and a toothpick inserted in the middle of muffin turns out clean. Remove the muffins and transfer them to a wire rack to cool. Serve warm or cooled. Cool completely if you are going to frost them.
You have a choice of using tapioca flour/starch or cornstarch in the flour blend recipe. Due to allergies to tapioca, I used cornstarch.
I used 7/8 cup of sugar, but they were too sweet, therefore, I lowered the sugar a bit. They are super moist. So, I wouldn't be concerned about losing moisture from the sugar.
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