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Apple and Pecan Muffins (Gluten-Free or Not )

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“An easy muffin that can be made using the gluten-free flours OR 2 cups regular wheat flour in place of the gluten-free and sorghum flours. Recipe made using brewed coffee as an ingredient for the Caribbean ZWT9. To be enjoyed with a coffee of course ! For a gluten-free diet, please ensure that you use gluten-free suitable cinnamon and baking powder”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven)
  2. Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
  3. Add all of the wet ingredients to a jug and whisk well.
  4. Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
  5. Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
  6. Bake approximately 20 minutes or until done.
  7. Cool on trays.
  8. Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.

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