Mmm, the tastes and smells of
fall! Autumn is my favorite season for
so many reasons and one of them is the delicious & comforting foods of the
season. This muffin is no exception,
it’s loaded with chunks of apples, cinnamon and nutmeg goodness.
I always try to tinker with
the sugar content to get it as low as possible and still have it taste great
(and sweet!). For this recipe, I used a
½ cup of Stevia in the Raw. You could also
use either:
- ¼ - ½ cup maple syrup (the tastiest option! It also provides the tenderest crumb)
- ½ cup brown sugar (packed)
- ¼ cup Stevia in the Raw and ¼ cup brown sugar (to mask the stevia
taste)
The raisins add some natural
sweetness to the muffin too. Either way,
these muffins are a great after school snack or perfect for packing in lunch
boxes.
This recipe makes 9 muffins
but the recipe can easily be doubled or tripled.
¼ cup butter, melted
½ cup Stevia in the Raw (see
notes above)
1 egg
½ cup buttermilk
1 cup gluten free flour (I
use Glutino)
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 ½ cups apple, chopped (I
leave skin on and sometimes add a little more apple)
¼ cup raisins
1.)
Preheat the oven to 375°. Line 9 muffin tins with baking cup liners.
2.)
Mix together the butter, sugar choice, egg and
buttermilk.
3.)
In a separate bowl, mix together the flour,
baking powder, baking soda, cinnamon, ginger and nutmeg.
4.)
Combine the wet and dry ingredients until
thoroughly combined. Mix in the apples
and raisins.
5.)
Divide the batter into 9 muffin tins.
6.)
Bake for 20 minutes or until toothpick
inserted in center comes out clean.
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