Thursday, May 19

GF Apple Cranberry Pecan Muffins

Apples, Cranberries, Pecans, how can one go wrong with these muffins?

These are easy and so flexible. Use what you have and improvise--or use this specific recipe. (For my friends who prefer precision recipes.)

Wet ingredients: In a two cup measure, mix

Apples, 1/2 cup fresh, chopped, (or 1/2 c. dehydrated, chopped to 1/4 c. hydrated in 1/3 c. water.)
Cranberries, 1/4 cup chopped fresh or 1/3 cup crasins
Pecans 1/4 cup, chopped (in my coffee grinder) to 1/8 cup
1 egg
1 teaspoon vanilla
1/4 cup buttermilk (or dairy-free substitute)
2 tablespoons oil

Then increase wet ingredients to top off two full cups with about 1/3 cup milk (or milk substitute).

GF Muffin Mix 1 1/2 cup (mix up a batch of mine, use any g-f muffin mix, or make up one of your own.)

cinnamon 1 teaspoon

Mix wet with dry ingredients, place by spoonsful into a muffin tin. (I make minimuffins and this batch fills one tray of 24).

Bake at 350 15-17 minutes until the tops of the muffins are browned and when the top is tapped, doesn't sink in the middle. Let cool a couple minutes, then tip out to cool.

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