Apple Cider Muffins (gluten & dairy free)

It is time for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to go through what else the blog has to offer. Fun stuff!

This month I was assigned Taryn’s blog, {Sweetly} Serendipity. As you might get from the name, Taryn’s blog, besides an occasional restaurant review or savory recipe, is mostly about the sugar. There are so many fun, sweet treats! Cupcakes (such as Lemon Blueberry and Peanut Butter Banana), and Sopapilla Pumpkin Cheesecake Bars were all tempting me to convert them to gluten and dairy free. I finally settled on Apple Cider Muffins from her collection of breakfast recipes. It was just the thing to enjoy on brisk mornings around here and a great way to use some local cider. Thanks, Taryn. I’ll be back for the Chocolate-Dipped Pecan Pie Bars. Yum!

I made a quick glaze from about 1 cup to 1 1/2 cups sifted powdered sugar, 1/4 teaspoon ground nutmeg and just enough apple cider to get to the consistency I wanted. I didn’t really measure, just went by feel in the bowl. After muffins cool, drizzle on top.

Printable recipe card for multiple batches of Apple Cider Muffins

Printable freezer label for Apple Cider Muffins

Apple Cider Muffins (gluten & dairy free)

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Author: Angela Litzinger at test.angelaskitchen.com

Recipe type: gluten free, dairy free, gfcf, muffins & quick breads, breakfast, brunch, snack, freezer cooking, OAMC

Serves: make 16 muffins

Ingredients

2¼ cups peeled, cored and chopped apples
1 Tablespoon lemon juice
¾ cup sorghum flour
¾ cup potato starch or corn starch
½ cup tapioca starch/flour
¾ cup brown sugar
1 Tablespoon baking powder (add ½ teaspoon more if egg free)
1½ teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 room temperature eggs (or 2 T ground flax + 6 T hot water stirred until thick)
⅔ cup fresh apple cider
½ cup mild flavored oil

Instructions

Preheat oven to 350 degrees F. Put muffin liners in a muffin tin. Set aside. Peel, core and chop the apples if you have not already done so, and toss them with the lemon juice. Set aside while mixing the batter.
Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar, baking powder xanthan gum, salt, cinnamon and cloves. Add eggs, apple cider, and oil. Mix until just blended. Fold in the apples.
Divide muffins into muffin cups. Bake at 375 for about 25 minutes or until a tester comes out clean. Allow to cool on a cooling rack.
To freeze: Place cooled muffins (without drizzle) into freezer bags. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Add drizzle, if desired, after thawing.

To see other great recipes from this month’s Secret Recipe Club, follow the links below!