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Awesome Apple Muffins

SUBMITTED BY: MONTGOJJ

"Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 large muffins
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup white rice flour
  • 1/4 cup steel cut oats
  • 1 tablespoon flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon arrowroot powder (optional)
  • 2/3 cup plain yogurt
  • 1 egg, lightly beaten
  • 1 1/2 tablespoons butter, melted
  • 2 Gala apples - peeled, cored, and chopped
  • 1/4 cup cranberry juice

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6 cup large muffin pan.
  2. In a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. In a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. Thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. Spoon evenly into the prepared muffin tin cups.
  3. Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2005 by RECHJM
This is the first time I've rated a recipe on this site and I'm disappointed to say that I have to give this one the very big thumbs down. The muffins didn't rise, the taste was almost non-existant and they just wouldn't cook. I ended up coating them with honey, sprinkling them with a load of sugar and rebaking them just to get some sort of taste.

9 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by nikkid
They were ok, needed more spices. Husband and kids wouldn't touch 'em until I put honey on top and sprinkled sugar and cinnamon on top and re-baked for a few minutes.

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by FRAMBUESA
A little bland, but otherwise not bad. I subbed sour cream for the yogurt as I didn't have any, and used egg whites for the whole egg. I got 16 normal sized muffins out of this recipe and I'd probably make them again if I upped the spices heavily. A really good 'no sugar added' muffin, to be fair.

0 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 211

  • Total Fat: 5.7g
  • Cholesterol: 45mg
  • Sodium: 269mg
  • Total Carbs: 35.8g
  •     Dietary Fiber: 3.1g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

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