Monday, June 21, 2010

Apple Strawberry Struesel Muffins

One of the things I miss are muffins. I have been working on recipes to replace this once favorite breakfast with an alternative that offered up the same amount of flavor without all the allergens I have. Here's what I came up with:

2 cups GF flour mixture of your choice
1 1/2 tsp baking powder
1 tsp baking soda
1/4 teaspoon finely ground sea salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup evaporated cane juice
1/2 cup butter, softened
1/2 teaspoon of each: black walnut extract and almond extract
1 1/2 teaspoon vanilla extract
2 eggs
2-3 cups freshly chopped fruit (I like apples and strawberries together)

Preheat oven to 400 F.

In a medium mixing bowl, mix together the flour, baking powder, sea salt and baking soda. Set aside.

In a large mixing bowl, mix together all extracts, cinnamon, allspice, nutmeg, ginger, cane juice, eggs and butter until smooth.

Chop fruit into diced sized pieces. Stir into the large bowl with the butter mixture. Add the flour mixture slowly, stirring until all ingredients are moist. Be careful not to over mix.

Line a muffin pan with liners. Fill the liners no more than 2/3 full. Set aside.

Struesel topping: 

1/2 cup GF flour mixture
3/4 cup evaporated cane juice
1 teaspoon cinnamon
2 tablespoons butter, softened

Mix all ingredients together until crumbly in texture. Spoon this evenly over the muffins in the tins.

Bake muffins for 20 minutes in a 400F oven. Muffins are done when toothpick inserted into center comes out clean.

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