
Recipe
APPLE WALNUT MUFFINS
By: Camila V. Saulsbury
12 Muffins
Apple Walnut Muffins
Makes 12 muffins
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2 cups quinoa flour (500 ml)
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2 tbsp cornstarch or arrowroot (30 ml)
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1 tbsp baking powder (GF, if needed) (15 ml)
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1/2 tsp fine sea salt (2 ml)
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1/2 tsp ground cinnamon (2 ml)
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1/2 cup natural cane sugar or packed light brown sugar (125 ml)
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2 large eggs
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3/4 cup buttermilk (175 ml)
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1/4 cup vegetable oil (60 ml)
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1 1/2 cups chopped tart-sweet apples (unpeeled) (375 ml)
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1/2 cup toasted chopped walnuts (125 ml)
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Preheat oven to 400 ºF (200 ºC)
12-cup muffin pan, sprayed with nonstick cooking spray -
In a large bowl, whisk together quinoa flour, cornstarch, baking powder, salt and cinnamon.
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In a medium bowl, whisk together sugar, eggs, buttermilk and oil until well blended.
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Add the egg mixture to the flour mixture and stir until just blended. Gently fold in apples and walnuts.
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Divide batter equally among prepared muffin cups.
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Bake in preheated oven for 18 to 23 minutes or until tops are golden brown and a toothpick inserted in a center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.