By Nancy Smorch
As promised on Instagram and Twitter, I wanted to share this recipe. It’s fall and I love incorporating fall harvest into cooking and baking.
These muffins are a big hit with everyone - regardless if they can eat gluten or not!
3/4 cup brown rice flour
1/2 cup millet flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 cup canned pumpkin
1/2 cup light brown sugar
1/4 cup sugar
1/3 cup coconut oil, melted
1 tsp. vanilla
1/2 tsp. grated lemon zest (make sure it’s organic)
1 sweet apple, peeled, cored and grated
Pre-heat oven to 350 degrees and line a muffin pan with paper baking cups.
In a large bowl stir together the dry ingredients: brown rice flour, millet flour, salt, baking soda, baking powder, ginger and cinnamon.
In another bowl whisk together the eggs, pumpkin, sugars, oil, vanilla and lemon zest.
Fold the wet ingredients into the dry ingredients and then fold in the grated apple.
Spoon the batter into the 12 baking cups and bake for about 15-18 minutes, until a toothpick inserted in the center comes out dry.