Email
PrintSupercharged Breakfast
Quick and Healthy Recipes to Kick-start Your Mornings
Images courtesy of Chronicle Books
(page 1 of 4)
Blackbird Bakery Gluten-Free
By Karen Morgan; photos by Knoxy
(Chronicle Books, 2010, $24.95)
Apple-Pumpkin Muffins
(shown above) Makes 18 to 24 muffins.
- 1 cup sorghum flour
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 2 teaspoons guar gum
- 2 tsp. baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 tbsp. dark brown sugar
- 1/2 cup packed light brown sugar
- 2 1/8 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1 1/2 tsp. ground ginger
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 2 large eggs, beaten
- One 15-ounce can solid-pack unsweetened pumpkin
- 1 tbsp. pure vanilla extract
- 1 Golden Delicious apple, peeled, cored, and finely diced
Position an oven rack in the center of the oven. Preheat the oven to 350ºF. Line muffin cups with paper liners.
In a medium bowl, combine all the dry ingredients, including the sugars and spices, and stir with a whisk to blend.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until soft. Add the dry ingredients all at once and mix on low for about 2 minutes. Add the eggs, pumpkin, and vanilla and mix on medium-high speed until light and fluffy, stopping to scrape down the sides of the bowl several times. Stir in the apple. Using an ice-cream scoop, fill the prepared muffin cups three-fourths full with batter and bake for 25 minutes, or until cracked on top and browned on the edges. A wooden skewer inserted into one of the muffins will come out clean.
Blackbird Bakery Tip:
I recommend using organic canned pumpkin. It is less watery than the non-organic variety.
To store: Place in a sealable container and refrigerate for up to 3 days.
