Gluten-Free Apple-Pear Muffins

Gluten-Free Apple-Pear Muffins


Ingredients:
1/2 cup sorghum flour or millet flour
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup rice bran
1/4 cup tapioca starch/flour
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp fine sea salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
2 large organic free-range eggs, beaten, or egg replacer
1/2 cup pure maple syrup
1/4 cup coconut oil or vegetable oil
1/4 cup coconut milk or vanilla rice milk, more as needed
1 tbsp bourbon vanilla extract
1 cup diced apple
1 cup diced pear


Method:
-Preheat the oven to 350. Line a jumbo 6-muffin tin with jumbo paper liners.
-In a large mixing bowl, whisk together the sorghum flour, brown rice flour, millet flour, rice bran, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
-Add the eggs or replacer, maple syrup, oil, coconut milk and vanilla extract. Beat until smooth. The batter should be think and a bit sticky, but not too wet. If the batter is stiff of dry, add more coconut milk one tablespoon at a time until it loosens.
-Using a spatula, stir in the diced apple and pear until combined.
-Spoon the batter evenly into your pan's 6 jumbo liners. Bake in the center of the oven for 22 to 25 minutes, until domed, golden and firm to the touch.
-Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to avoid soggy bottoms). Lovely warm.
-Wrap leftover muffins in foil, bag and freeze to preserve taste and texture.


Makes: 6 jumbo muffins