An easy muffin that can be made using the gluten-free flours OR 2 cups regular wheat flour in place of the gluten-free and sorghum flours. Recipe made using brewed coffee as an ingredient for the Caribbean ZWT9. To be enjoyed with a coffee of course ! For a gluten-free diet, please ensure that you use gluten-free suitable cinnamon and baking powder
Ingredients: [‘sorghum flour’, ‘gluten-free flour’, ‘baking powder’, ‘caster sugar’, ‘ground cinnamon’, ‘pecans’, ‘salt’, ‘apple’, ‘eggs’, ‘vegetable oil’, ‘milk’, ‘brewed coffee’, ‘pecans’, ‘sugar’, ‘ground cinnamon’]
Quantity of Ingredients: [“”,”1/2 cup sorghum flour”,”1 1/2 cups gluten-free flour, blend (use a purchased blended flour with added gums)”,”4 teaspoons baking powder (gluten-free if required for diet)”,”1/3 cup caster sugar”,”1 teaspoon ground cinnamon”,”1/2 cup pecans, chopped “,”1 pinch salt”,”1 apple, peeled cored and grated “,””,”2 eggs”,”1/3 cup vegetable oil”,”3/4 cup milk or 3/4 cup soymilk”,”1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee”,””,”12 pecans (1 per muffin)”,”1 dash sugar”,”1 dash ground cinnamon”]
Number of Servings: 12
Steps: [‘Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven)’, ‘Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.’, ‘Add all of the wet ingredients to a jug and whisk well.’, ‘Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.’, ‘Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.’, ‘Bake approximately 20 minutes or until done.’, ‘Cool on trays.’, ‘Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.’]