Recipe

APPLE WALNUT MUFFINS

By: Camila V. Saulsbury

12 Muffins

Apple Walnut Muffins

Makes 12 muffins

• 2 cups quinoa flour (500 ml)

• 2 tbsp cornstarch or arrowroot (30 ml)

• 1 tbsp baking powder (GF, if needed) (15 ml)

• 1/2 tsp fine sea salt (2 ml)

• 1/2 tsp ground cinnamon (2 ml)

• 1/2 cup natural cane sugar or packed light brown sugar (125 ml)

• 2 large eggs

• 3/4 cup buttermilk (175 ml)

• 1/4 cup vegetable oil (60 ml)

• 1 1/2 cups chopped tart-sweet apples (unpeeled) (375 ml)

• 1/2 cup toasted chopped walnuts (125 ml)

• 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.

• In a medium bowl, whisk together sugar, eggs, buttermilk and oil until well blended.

• Add the egg mixture to the flour mixture and stir until just blended. Gently fold in apples and walnuts.

• Divide batter equally among prepared muffin cups.

• 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.