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

The Recipe: Apple Cider Muffins (gluten & dairy free)

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Ingredients

  • 2 1/4 cups peeled, cored and chopped apples
  • 1 Tablespoon lemon juice
  • 3/4 cup sorghum flour
  • 3/4 cup potato starch or corn starch
  • 1/2 cup tapioca starch/flour
  • 3/4 cup brown sugar
  • 1 Tablespoon baking powder, add ½ teaspoon more if egg free
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 room temperature eggs, or 2 T ground flax + 6 T hot water stirred until thick
  • 2/3 cup fresh apple cider
  • 1/2 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.
Course: Breakfast, brunch, dairy free, freezer cooking, gfcf, gluten free, muffins &amp, oamc, quick breads, Snack
Author: Angela Litzinger at test.angelaskitchen.com

 

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

 Pomegranate-Orange Glazed Chicken

 Zucchini & Caramelized Onion Galette

 Red Wine Braised Short Ribs

 Potato Leek Soup

 Roasted winter squash & seed salad

 Sweet and Salty Brownies

 Lemon Blueberry Bread

 Orange Pear and Persimmon Cake

 Bolognese Sauce

 Baked Penne Pasta with Chicken

 Eggs en Cocotte

 Pink Pearl Applesauce (crock-pot)

 Curry Popcorn

 Shrimp Risotto

 Apple Cinnamon Crockpot Oatmeal

 Spicy Tomato and Onion Dip

 Caramelized Pear and Gorgonzola Pizza

 Mushroom Quesadillas

 Cinnamon Pull Apart Bread

 Pumpkin Swirl Cheesecake Brownies

 Twice Baked Potatoes

 Pumpkin Bread

 Honey Vinaigrette Grilled Chicken

 Nutella Ding Dong Cake

 Caramelized Chickpeas

 Buffalo Chicken Macaroni and Cheese

 Middle Eastern Marinated Chicken

 Rosemary Chipotle Roasted Almonds

 Cheesy Penne with Spinach and Artichokes

 Pumpkin Palooza

 Salted Caramel Pecans

 Dutch Baby with Blueberry Compote

 Nana’s Snickerdoodles

 Mashed Potato Pie

 Basil Pesto

 Spanish Style Quinoa

 S’mores Cookie Bars

 Caramel Apple Cinnamon Rolls

 Butterscotch Oatmeal Cookies – Gluten Free

 Cheesy Chicken and Broccoli Quinoa Casserole

 Pumpkin Pie Spice Mini Doughnut Muffins

 Korean Lettuce Wraps

 No Bake Cookies

 Liege Waffles

 Homemade Twix

 Crockpot Caramelized Onions

 Onion Jam

 Chocolate Toffee Cream Scones

 Bacon and Sun Dried Tomato Guacamole

 Green Onion Scalloped Red Potatoes

 Cinnamon Raisin Oatmeal Pie w/Dark Chocolate Drizz

 Apple Cider Muffins

 Chai Tea Bread

 Easy Custard-filled Cream Puffs w/Chocolate Ganach

 Thai Chicken Pizza

 Chocolate Chip Loaf

 Apple Cake

 Lightened-Up Chicken Parmesan

 Polenta Pizzas

 Cinnamon Swirl Muffins

 Spicy Mushroom Soup

 The Chewy

 Chicken Bacon Apple Sliders

 Best Cocoa Brownies

 Brussels Sprouts w/ Warm Bacon Vinaigrette

 Arepas with Peppers and Eggs

 Cake Balls

 Homemade Poptarts

 Peanut Butter Crunch Cookies

 Creamy Banana Nut Cake w/Vanilla Bean Frosting

 Fire Roasted Eggplant Soup

 Triple Chocolate Cookies

 Black Russian

 Chicken, Corn and Potato Chowder Recipe