Apple Cider Muffins
These mini muffins are perfect. A bite sized morsel of apple cider goodness, dusted with a hint of cinnamon sugar.
Servings: 24 mini muffins, 12 regular
Calories: 62kcal
Ingredients
- ½ cup toasted quinoa flour
- ½ cup brown rice flour
- ¼ cup potato starch tapioca and arrowroot will also work
- 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 2 tablespoons melted coconut oil
- 2 tablespoons softened coconut oil
- ¼ cup sugar
- 1 large egg
- 2 tablespoons apple cider
- ½ cup milk
- Cinnamon & sugar for dusting
Instructions
- Preheat the oven to 375 degrees F. Grease a mini muffin tin wit non-stick cooking spray.
- Whisk together the flours in a small mixing bowl and set aside.
- Cream the oil sugar, salt and spices in a medium mixing bowl. Beat in the egg until fully incorporated.
- Mix in a bit of flour, then a bit of milk to the wet ingredients, alternating until everything has been incorporated.
- Scoop the batter into the tins, filling to the brim.
- Bake in the center of warmed oven for 12 – 15 minutes, until browned, but still slightly soft to the touch.
- Cool in the pan for 5 minutes and transfer to a wire rack.
- Add to a bowl with cinnamon and sugar and toss to coat. Let cool completely.
- These are best served warm, so reheat in the microwave for 15 seconds if they have cooled completely.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 52mg | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg