Sunday, May 30, 2010
WEMP Free Cinnamon Apple Muffins Drizzled with Caramel
YUM! I was so excited to try out a wheat-free "all purpose" flour mixture today with an old recipe! :) I used my generic create-a-muffin recipe found here and this is how I did it...
And, it turned out great! Of course you can tell it's wheat-free because it's not as light and fluffy as a regular muffin might be, but it's close enough that I wouldn't mind serving them to guests :)
AND, the Starbuck's Caramel is SO GOOD! The perfect touch!!! HOWEVER, the caramel contains milk ingredients! So, for Derek I used a bit of honey on top...but you could probably make caramel with brown sugar and soy milk (and whatever other ingredients are in caramel!) :)
2 cups flour*
1/2 cup sugar
2 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
Ener-G Egg replacer for 1 egg (mix together 1 1/2 tsp egg replacer with 2 Tbsp water then add to mixture)
1 cup soy milk
1/4 cup canola oil
1/2 apple, diced
Starbucks Caramel sauce* - this contains milk ingredients though! So for Derek, I used honey
1. Preheat oven to 350 degrees. Mix together flour, sugar, baking powder, salt, and cinnamon. Add egg replacer (mix egg replacer and water together first!), soy milk, and canola oil and mix until well blended. Stir in diced apple pieces.
2. Spoon batter into greased muffin tin. Bake for about 20-25 minutes, or until lightly golden brown on top.
3. Remove from pan and drizzle with a little caramel sauce.
Check out what the caramel does...
It takes these muffins from this:
Can't you just taste that ooey gooey goodness?!
I think I'm gonna have to try and make a WEMP free caramel sauce for Derek so he can enjoy it as much too! :)