I’ve been having a major muffin mania at my house lately. These gently spiced, moist apples, with lots of texture from oats was one of the muffins that came out of that mania. As mentioned earlier, those pre-ordering my book, Ladled (releasing the 18th!), get not only extra entries into giveaways (like the Real Salt one happening right now), but they also get access to my Soup Workshop! That soup workshop went live this morning, and my husband is starting to get through the long list of people signed up for it (he is sending your access info to you). We hope to get through the whole list today and tomorrow!
One of the things I gave out for the first lesson of the workshop (besides videos showing how to make homemade chicken pho), was a mini e-book sharing tips, techniques and information about making gluten-free whole grain muffins (with egg-free options). It started as this idea of including a couple recipes for soup worthy muffins as part of the workshop, and bloomed into a mini e-book (because I can’t keep anything simple!).
If you liked to be included in the workshop, make sure you pre-order the book before the 18th and send me your receipt to me at kimi(dot)harris(at)gmail.com .
Anyways, I thought I’d share one of the recipes from the mini ebook with you guys today. This was my personal favorite (I think….though the Rosemary Pumpkin Feta are sure good too).
Spiced Oatmeal Apple Muffins
I love the texture of this muf fin, with the oatmeal speck les and the moist shredded apple. Great first thing in the morning, but also with soup! Because it is only lightly sweetened, I can see serving this with certain creamy soups. This is not a very sweet recipe, as it was created with the idea of serving with soup. If you want to change it up a little, substitute the apples for zucchini or shredded carrots!
1⁄2 cup of whole grain flour (mix of whatever you like: teff, millet, sorghum, buckwheat, brown rice etc.)
1⁄2 cup sprouted rice or other whole grain flour (or more of the above)
OR substitute 1 cup of the whole grain, gluten-free mix for the above 2 items (this was discussed in my ebook-a mix of 70% whole grain gluten-free flour and 30% starchy flours)
1⁄2 cup gluten-free rolled outs
1⁄4 cup arrowroot flour
3⁄4 cup warm water, or non-dairy milk of choice (if using dairy, use thinned down yogurt, buttermilk, or kefir and skip the apple cider vinegar)
1 scant tablespoon raw apple cider vinegar, whey, kombucha, or other acidic, probiotic liquid
2 teaspoons of baking powder
1⁄4 cup of coconut sugar, whole cane sugar, maple syrup or honey
1/2 teaspoon unrefined salt
1 beaten egg, (see below for egg replacer ideas)
1⁄4 cup melted grassfed butter or coconut oil
1⁄2 cup freshly grated apple (not peeled)
1 teaspoon of ground cinnamon, plus a pinch of nutmeg and cloves
* Egg replacers: 1 teaspoon of chia seed stirred into 3 tablespoons of hot water and left for 15 minutes, or 1/4 cup of applesauce or other fruit puree.
1. 12-24 hours before baking, mix the flours and liquid and acidic addition. Cover well and leave in a warm place 12-24 hours.
2. Preheat the oven to 400F degrees and line muffin tins with paper bake cups.
3. Mix the rest of the ingredients in with the flour/liquid mixture, mixing well with a wooden spoon or spatula. When all of the lumps are gone, divide into the muffin tins. (Should make 10-12 muffins)
4. Bake for 18-20 minutes in the middle of the oven, or until a toothpick comes out clean when poked into the middle.
5. Remove from oven and cool for ten minutes. Remove from pans and enjoy!