I recently won first place at my hometown’s County Fair with these muffins. The spice you get with them is from just a powdered drink mix. I’ve been experimenting with various drink mixes lately. It’s fun.
This recipe starts with a basic muffin recipe from Better Homes & Gardens New Cookbook: Celebrating the Promise (ISBN 978-0-696-235115) with a few changes that I’ve made.
Makes 12 muffins
- 1-1/3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/3 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 3/4 cup gluten-free rolled oats
- 3 packets of instant apple cider drink mix
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup cooking oil (usually I use extra virgin olive oil, but coconut oil is really good)
- 1 large firm apple, peeled and diced (I use Red Delicious or Granny Smith)
- Streusel Topping, optional (see recipe below)
Preheat oven to 400° F. Grease 12 2-1/2 inch muffin cups or line muffin tin with paper liners; set aside.
In a medium bowl, combine flour, sugar, baking powder, salt, oats and apple cider packets. Make a well in the center and set aside.
In another bowl, combine egg, milk, and oil. Add egg mixture all at once to the flour mix. Stir until just moistened; batter should be lumpy. Fold in apple.
Spoon batter into muffin cups, filling each two-third full. Using a small ice cream scoop makes it easier to keep the muffins uniform. If desired, sprinkle tops with Streusel Topping. Bake for 18 to 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool muffin cups on wire rack for at least 5 minutes.
Note: To help keep apples from falling to the bottom during baking, toss them in a little bit of flour and use a wire mesh strainer to help get excess flour off apples.
- 3 tbsp flour
- 3 tbsp packed brown sugar
- 1/4 tsp cinnamon
- 2 tbsp butter
- 2 tbsp oats
- 2 tbsp chopped pecans or walnuts, if desired
In a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Cut in oats and nuts, if using.
This has become one of my favorite recipes. These muffins are great cold for breakfast or warm with vanilla ice cream if you want to enjoy them for dessert.