Muffins are so practical. They are great for a quick breakfast, snack or even dessert. I have tried more than a few gluten free muffin recipes, but the end products have had an off-texture and usually do not rise above the paper liner. However, I have successfully adapted many of our old favorites, producing gluten free versions that are very similar to the originals. If you have a reliable gluten-filled favorite muffin or cupcake recipe, you can probably just make a few minor changes and be enjoying muffins again in no time.

The first thing you need is a good gluten free flour blend, I have a favorite, but use whatever one you like. I try to stay away from the bean based flour blends in general, I find they leave my baked goods tasting like beans. Also, it helps to use a fruit or vegetable based muffin, this adds moisture; think apple, carrot, pumpkin, etc. And lastly, adding yogurt or sour cream helps the texture tremendously; if you don’t eat dairy, try adding some applesauce. I like to add flax meal to make them more nutritious, but this is completely optional.

Here is one of my family’s favorite muffin recipe. I think the kids are particularly fond of this muffin due to the sweet, slightly crunchy topping. For variety, I occasionally add raisins to the batter (we have a tree nut allergy in our house, so we can’t do walnuts, but I think they would be delicious in these).

Gluten Free Apple Muffins

• 1/4 cup butter, melted
• 1 1/4 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash salt
• 2 cups gluten free flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 3 Tb flax meal, optional
• 1/2 cup plain or vanilla yogurt (you could also use sour cream)
• 1/4 cup applesauce
• 2 cups diced apples
• 1/2 cup chopped walnuts and/or raisins, optional

Crumb Topping (tasty, but optional)

• 1/4 cup sugar (brown or white will work)
• 1/2 tsp cinnamon
• 3 Tb gluten free flour blend
• 2 Tb butter, cubed

1. Preheat oven to 350. Line muffin tin with paper liners or coat with cooking spray.
2. In large bowl, beat together butter, sugar, vanilla and salt. Add eggs, one at a time.
3. In separate bowl, combine dry ingredients. Stir in dry ingredients alternately with yogurt and applesauce. Mix until incorporated. Fold in apples and nuts or raisins if using.
4. In a small bowl, combine crumb toppings and blend with fork. Mixture will be lumpy.
5. Spoon batter into muffin cups 3/4 full. Lightly sprinkle tops with crumb topping.
6. Bake in preheated oven for 20-30 minutes or until center tests done.

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