Apple And Pecan Muffins Gluten Free Or Not Recipes

APPLE AND PECAN MUFFINS (GLUTEN-FREE OR NOT )

Apple and Pecan Muffins (Gluten-Free or Not ) image

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

Provided by Jubes

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup sorghum flour
1 1/2 cups gluten-free flour, blend (use a purchased blended flour with added gums)
4 teaspoons baking powder (gluten-free if required for diet)
1/3 cup caster sugar
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 pinch salt
1 apple, peeled cored and grated
2 eggs
1/3 cup vegetable oil
3/4 cup milk or 3/4 cup soymilk
1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee
12 pecans (1 per muffin)
1 dash sugar
1 dash ground cinnamon

Steps:

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)
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.
Add all of the wet ingredients to a jug and whisk well.
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.
Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
Bake approximately 20 minutes or until done.
Cool on trays.
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.

Nutrition Facts : Calories 176.2, Fat 13, SaturatedFat 1.9, Cholesterol 33.1, Sodium 153.8, Carbohydrate 13.9, Fiber 1.5, Sugar 7.5, Protein 2.7

GLUTEN-FREE DATE PECAN MUFFINS

Gluten-Free Date Pecan Muffins image

Satisfying and highly nutritious, these lightly sweetened muffins have chunks of date (a good source of potassium, calcium and iron) and pecan (high in protein, fiber, and antioxidants) in every bite, and are sweetened with low-glycemic agave nectar. From the book " The Gluten-Free Almond Flour Cookbook" by Elena Amsterdam, this recipe calls for blanched almond flour (Bob's Red Mill Almond Flour WILL NOT work for this recipe-it is too coarse). Blanched almond flour can be found at www.nutsonline.com, www.honeyvillegrain.com, or www.lucyskitchenshop.com.

Provided by kitty.rock

Categories Dessert

Time 58m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 cup grapeseed oil (canola can be used)
2 tablespoons agave nectar
2 large eggs
1 tablespoon vanilla extract
2 medium apples, peeled, cored and sliced
1 cup pecans, coarsely chopped
1/2 cup dates, chopped into 1/4-inch pieces

Steps:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

APPLE PECAN MUFFINS

Apple Pecan Muffins image

This is an old favorite of mine that I've made for the last 20 years or so. I think the original came from a magazine, and I tweaked it a bit to suit my tastes. If you don't have pecans, feel free to use walnuts.

Provided by Sweet PQ

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 medium apples, peeled & chopped (should be 2 cups)
1 1/2 cups pecans, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons cinnamon
3 cups whole wheat flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs
1 1/4 cups milk
1/4 cup canola oil

Steps:

Preheat oven to 375*. Grease or line 12 muffin cups.
Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
Fold in the apples and pecans.
Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
Bake @ 375* for 20-25 minutes.

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