A few months ago a reader, Charlotte, sent me a recipe she found on the Meijer web site. It was a gluten free recipe, but she substituted sorghum flour for soy flour. Recently I got around to trying the recipe using sorghum flour like she did, and I was very pleased with the muffins.
My family really like them too, but they sunk on the top a little, and as I made them I kept thinking of ways I might change the recipe. So I did just that.
I had a slight problem though. When I started experimenting with the recipe, I forgot that it made 24 muffins and thought it was only supposed to make 12! I ended up cutting back on ingredients but still ended up with 18 muffins. As I was filling the muffin tins the last time I suddenly remember the recipe was for 24. I told myself I would be doing at least one more experiment because who wants a recipe that makes 18 muffins?
But then I pulled that batch out of the oven and realized they were perfect. I didn’t want to experiment with the recipe any longer. And so, before our apple themed month of September is over, I give you an applesauce muffin recipe that makes 18 muffins.
I have read at times that you should fill empty muffin cups with water. I didn’t do that. If you find it helps, though, then go right ahead.
- 1 1/2 cups applesauce
- 4 eggs
- 3/4 cup sugar
- 1/3 cup coconut oil (liquid)
- 1 cup brown rice flour
- 1/4 cup sorghum flour
- 1/2 cup potato starch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup toasted chopped walnuts
- Preheat oven to 325°.
- Generously grease 18 muffin cups.
- While you are preparing the muffin batter, toast walnut halves in the oven for about 5 minutes. Let them cool some, then chop.
- In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
- In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
- Add the dry ingredients and the nuts to the wet ingredients and stir just until moistened.
- Spoon the batter into the muffin tins.
- Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
- Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.