Monday, July 21, 2014

Pink Lady and Walnut Muffins #MuffinMonday #glutenfree

Walnuts and beautiful Pink Lady apple chunks bake up lovely in gluten-free muffins for the perfect breakfast or snack. 

This week I am blessed to be staying at a dear friend’s house in London. We’ve settled my younger daughter in her temporary housing for her summer internship, with a new sim card for her phone and some essential toiletries. Hard goodbyes were made easier by plans to meet again for dinner later in the week. So now it’s time to play. We are off today on the train to Brighton to visit my friend’s daughter and treat her to lunch. Since it’s Muffin Monday, we decided to make some muffins to take along for the trip.

2 eggs
1/2 cup or 120ml canola or other light oil
1 cup or 240ml buttermilk
1 teaspoon vanilla extract
1 1/2 cups or 240g gluten-free flour blend (I used Dove’s Farm.)
1/2 teaspoon xanthum gum
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup or 60g walnuts, roughly chopped
1/2 teaspoon salt
1 large Pink Lady apple
2 tablespoon brown sugar for topping, optional

Preheat your oven to 350°F or 180°C and grease your muffin tin or line it with paper liners.

In another bowl, whisk together the eggs, buttermilk, canola and vanilla extract.

Peel, core then chop the apple.

Aren't the Pink Ladies just the most beautiful apples?
Add it immediately to the egg/buttermilk mixture, stirring well to make sure all the little pieces of the apple are covered so they don’t turn brown.  Set aside.

In a large bowl, mix together the flour, xanthum gum, sugar, baking powder, baking powder, walnuts and salt.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Divide the batter evenly among the muffin cups and top each with a sprinkle of brown sugar, if desired.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack for a few minutes and then remove the muffins to cool completely.


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