Gluten Free Apple and Cinnamon Mini Muffins

I had been wanting to have a go at making some gluten free muffins for awhile now and today I took the plunge.  I don't like using commercial gluten-free flours as they are almost all starch and have little, if any, nutritional value.  For this recipe I've used my own combination which worked well and the muffins were nice and light.  The big stamp of approval came from my girls who are notorious for not eating anything I bake.  This time they were begging for more!

What you will need:

Dry Ingredients-

• 1 cup quinoa flour
• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 2 tsp baking powder
• 2 tsp cinnamon
• 3/4 cup brown sugar

Wet Ingredients-

• 1/4 cup olive oil
• 3 tsp vanilla essence
• 1/2 - 3/4 cup non-dairy milk (rice, almond, soy)
• 1/4 tsp apple cider vinegar
• 2 eggs

Extras-

• 2 small or one large apple, peeled and grated

What you need to do:

1. Pre-heat oven to 180 degrees Celsius.  Spray a mini-muffin tray with olive oil spray or equivalent.

2.  Sift the flours, cinnamon and baking powder into a mixing bowl.  Stir in brown sugar.

3.  In another bowl or large jug combine all the wet ingredients and mix well.

4.  Tip the wet ingredients into the dry ingredients and mix until combined.

5.  Spoon the mixture into the muffin tray and bake for 12 minutes or until cooked.

These muffins are delicious right out of the oven, are great in lunch boxes and also freeze well.

Variations:

• To make larger muffins just increase the cooking time to about 20 minutes.
• For a vegan version use an egg replacer instead of the eggs.
• The sugar could be reduced to 1/2 cup if desired.
• 1/2 cup of chopped walnuts could be added at step 4, or you could put some chopped walnuts on the top of each muffin before baking.