These moist and tasty gluten-free muffins make every mid-morning tea break better. On busy days, they give me a boost so I can survive until lunch. On calm days, I love to sit back and savor the flavor: the tang of apples and the nutty almond base go together so well.
And they are so simple to make!
¾ c rice flour
¼ c sweet rice flour
2 tsp baking powder
2 Tbsp honey
¾ cup finely ground almonds
¼ cup cooking oil
Season to taste with cinnamon, nutmeg, cloves, cardamom, and ginger
¼ cup applesauce
Preheat the oven to 400˚F/200˚C
Combine the flours, baking powder, honey and eggs. Then add the ground almonds and oil slowly. Add applesauce to make a smooth batter that pours slowly off the spoon.
Now the fun part: add the spices you love. I like to use a lot of cinnamon and nutmeg with a little cardamom and cloves, and just a touch of ginger. Mix them all into the batter
Spoon the batter into a silicone muffin pan or individual muffin forms, filling each cup about 3/4 full. Put them in the oven on a cookie sheet for support and bake for 10-12 minutes, until they pass the clean toothpick test or just start to brown. Cool and enjoy.
I often mix in finely chopped dried apples for extra apple sweet-tartness. They are also wonderful with cinnamon sugar sprinkled on top just before you bake…be creative!