A Happy Halloween Treat: Gluten Free Streusel Mulled Apple Cider Muffin Recipe

October 31st, 2008 yum Posted in Baked Goods, Dessert, Halloween, Holiday, apple 5 Comments »


Happy Halloween from Sea and the DH! This year we went to an early Halloween Party as Tinkerbell and a dashing Spartan warrior. We were accompanied by an Australian rugby hero and an American cheerleader, as well as an elegant Angel and the Grim Reaper. I just love Halloween.

This recipe doesn’t have any especially traditional Halloween ingredients, although apple cider is something I associate with Fall, but they are so tasty I thought they’d be the perfect treat for my boo-tiful readers. I was first inspired to experiment with apple cider when I read an apple cider donut recipe. However, it was a healthy recipe for a spicy cider muffin that finally pushed me to the edge and got me to play in the kitchen. I thought an apple cider muffin with streusel sounded great, but wouldn’t an apple cider muffin with cinnamon spiked caramelized apples be even better? Once I made the recipe gluten free and adjusted the seasonings, I tried it with apple pie filling in the base. It was delicious, but the apples were difficult to remove from the muffin tin. Then I tried it with apple pie filling and walnut streusel on top of the muffin. It was easier to take out of the tin, but a little hard to eat. Finally, I tried it with apple pie filling in the middle of the muffin, and that turned out to be JUST RIGHT. DH said that he couldn’t tell they were gluten-free, and that they were Yummy (with a capital Y). I totally agree. I could have these super-special Fall inspired muffins every day.

Happy Halloween, everyone!

Gluten-Free Mulled Apple Cider Muffins
Ingredients
Streusel:
2 tablespoons packed light brown sugar
3 tbsp. brown rice flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, diced
1/2 cup finely chopped walnuts

Apple Pie Base:
1 tbsp. butter
3 or 4 small apples, peeled and sliced
1/4 tsp dried lemon peel (optional)
1/2 lemon, juiced
1 tsp. vanilla
1 tbsp. and 1 tsp. brown sugar
heaped 1/2 tsp or more cinnamon

2/3 cup brown rice flour
1/3 cup garfava bean flour
1 cup all-purpose white GF flour blend such as Bette Hagman’s Gourmet blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/3 cup brown sugar
1/2 cup applesauce
1/3 cup honey
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Directions
Preheat oven to 400F. Coat a regular 12 muffin tin with cooking spray.

Heat a nonstick pan on medium and melt your butter. Just as it starts to brown, throw in your apples and sprinkle them with optional lemon peel. Let them begin to brown, and then turn and add lemon juice and vanilla. As the second side browns, add your brown sugar and cinnamon and turn one more time. Let apples become soft and move to side of the pan. Throw in the walnuts for your strudel to the empty part of the pan and let them brown lightly, turning once and then taking everything off the burner. Don’t mix the apples and walnut together!

In a large bowl, combine all the dry ingredients for your muffin from brown rice flour to the nutmeg. Whisk together to combine.

Put your egg and brown sugar in a small to medium bowl and whisk together. Add applesauce, honey, apple cider, yogurt and oil together and whisk until combined. Make a well in the dry ingredients and pour your combined liquid ingredients into the well, making sure to leave a few teaspoons of liquid in the small to medium bowl. Fold in your liquid ingredients to the dry ingredients. Quickly place the streusel ingredients into the small to medium bowl and combine everything together with your fingers. Don’t forget the toasted walnuts from your nonstick pan! (Leave the apple pie filling in the pan!)

Assemble your muffins by putting a small layer of batter in the muffin tin. Then put a layer of the apple pie filling over the batter. Cover it with a layer of batter. Then sprinkle the streusel generously on top of each muffin.

Bake for 25-35 minutes or until muffins are a nice golden brown and separate easily from the muffin tin. Leave them in the muffin tin for a few minutes or separate muffins from the pan gently with a butter knife. Put on a wire rack to cool.

Notes
The most awesome muffins ever. DH said you can’t tell at all that they are gluten-free. All I know is that I want them for breakfast every day from now on!
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Happy Halloween: Pumpkin, Flying Bat, and Scaredy Cat Ra

October 31st, 2007 yum Posted in About Me, Halloween, Holiday, Ra and Neko, cat 9 Comments »

ra3.jpgRa, the executive editor of Book of Yum, would like to wish you a very Happy Halloween. He tried on a variety of costumes, including a fearsome BAT visage and, in line with his orange fur which lends itself nicely to posing as a roly poly pumpkin, a kitty Jack-O-Lantern. But holding that yawn… I mean, bat snarl… just took too much effort. And while the pumpkin thing was cute, he didn’t want you all to think he was just a couch appendage, even if he DOES spend 90% of his life napping on said couch. So, he decided to “dress up” as a sweet, innocent SCAREDY CAT for his costume this year. Pretty good costume, don’t you think?

ra2.jpg ra1.jpg

To get you in the mood, here are some
Gluten Free Pumpkin Recipes from Gluten Free Blog
and
A Gluten Free Chocolate Pumpkin Cake Recipe from Gluten Free Mommy

Worried about your gluten free goblins Trick Or Treating?
Try this Gluten Free Candy List for 2007 brought to you by the Yahoo SillyYaks Group.

Have a safe and delicious gluten-free Halloween!

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