Today’s Recipe: GF Apple-Buttermilk Muffins w/Maple Glaze

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APPLE-BUTTERMILK MUFFINS with MAPLE GLAZE (GLUTEN-FREE)

PREP TIME: 25 MINUTES, PLUS 15 MINUTES RESTING TIME AND 45 MINUTES SETTING TIME
COOK TIME: 25-27 MINUTES
MAKES: 12 MUFFINS

Apple-Buttermilk Muffins:
1 firm baking apple (like Granny Smith, Pink Lady, or Honeycrisp)
1 T butter
1 cup MaryJane’s Gluten-Free Budget Mix
1 1/4 cups buttermilk
1/4 cup maple syrup
1 egg
1/2 t ground cinnamon
1/4 t ground ginger
1/8 t ground nutmeg

Maple Glaze (optional):
2/3 cup powdered sugar
1/4 cup maple syrup
1 T melted butter

1. Preheat oven to 400°F. Add muffin liners to a standard muffin pan.
2. Make muffins: Peel and finely dice apple (you should have about 3/4 cup). In a skillet over medium heat, cook butter and apple until apples are tender (about 5 minutes), stirring occasionally.
3. In a medium bowl, combine remaining muffin ingredients, and whisk until smooth.
4. Stir in apples and divide mixture evenly between muffin liners (about 1/8 cup per liner). Let rest on counter for 15 minutes, then bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly.
5. Prepare Maple Glaze (optional): Combine all ingredients in a small bowl and whisk until smooth. Evenly divide between muffin tops and wait until glaze is set (about 45 minutes).

Gather Ingredients.

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Preheat oven to 400°F. Add muffin liners to a standard muffin pan. Make muffins: Peel and finely dice 1 firm baking apple (you should have about 3/4 cup). Add 1 T butter to a skillet.

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Add diced apple. Cook over medium heat until apples are tender (about 5 minutes), stirring occasionally.

Apple_Muffin-1588Add 1 cup MaryJane’s Gluten-Free Budget Mix to a medium bowl.

Apple_Muffin_1596Add 1 1/4 cups buttermilk.

Apple_Muffin_1600Add 1/4 cup maple syrup.

Apple_Muffin_1608Add 1 egg.

Apple_Muffin-1611Add 1/2 t ground cinnamon.

Apple_Muffin_1622Add 1/4 t ground ginger.

Apple_Muffin_1627Add 1/8 t ground nutmeg.

Apple_Muffin_1631Whisk until smooth.

Apple_Muffin_1637Stir in apples.

Apple_Muffin_1645Apple_Muffin_1650Divide mixture evenly between muffin liners (about 1/8 cup per liner). Let rest on counter for 15 minutes, then bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean; cool slightly.

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Prepare Maple Glaze (optional): Add 2/3 cup powdered sugar to a medium bowl.

Apple_Muffin_1663Add 1/4 cup maple syrup.

Apple_Muffin_1666Add 1 T melted butter.

Apple_Muffin_1672Whisk until smooth.

Apple_Muffin_1677Evenly divide between muffin tops and wait until glaze is set (about 45 minutes).

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Leave a comment 10 Comments

  1. Winnie Nielsen says:

    Wow, this looks like a perfect Fall delight for a cool crisp morning. You know what else? It would most likely make one mini loaf of bread for my idea I sent this week. I need to try it out in my mini loaf pan. The only thing I would change is I like to always keep the skins on my apples because all the nutrition is there. That is what my Dad would say and since he set the “tradition” on apple eatin’ , I’m stickin’ to his recommendations! Right Pop?

  2. Cindi Johnson says:

    Ha! I like your Pop’s tradition, Winnie. I think I will try this in my donut pans. Or, maybe put some as donuts pan and some in as muffins. That way I can eat mo… er, I mean, make a fair assessment of each.

  3. Kay (Old Cowgirl) Montoya says:

    If I go to my Daughters down South for Thanksgiving I will make these and take them down for our breakfast on Thanksgiving morning and will make some scrambled eggs to go along. She will be so busy Nice to think about until then.
    Thank you
    Mary Jane

  4. Joyce says:

    This recipe sounds wonderful and right in apple season. One question, would it work with regular baking mix. That is what I have on hand and don’t have a problem with gluten.

    • MaryJane says:

      Here’s what my DIL, MaryJanesFarm food guru had to say:
      We didn’t test this recipe with regular baking mix. Generally, gluten-free recipes have a higher liquid to flour ratio, so I would recommend starting with less buttermilk than this recipe calls for, and adding until the consistency looks right. If you try it, let us know how it turns out!

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  6. Christiane Berry says:

    Hi I was just wondering what the ratio of liquid to flour in gluten-free recipes are on an average as compared to regular baking mixes…1-1 or less or more.
    Exhchange rate bit high lately to order your mix across border & haven’t found natural wellness or food store that carries your brand yet but working on having a store do so.
    Thank you

    • MaryJane says:

      I’m not sure I understand your question. Maybe that’s because I don’t have an answer. Doesn’t the recipe tell you flour to liquid ratio?

      • Christiane Berry says:

        On previous reply to Joyce, it mentions that gluten-free recipes have higher liquid to flour ratio as compared to regular baking mix recipes…so I wanted to know whether to reduce the liquid content per say 1/4 if a regular baking mix is used compared to gluten-free mix…but that’s ok I’ll try decreasing liquid so 1 cup buttermilk to 1 cup regular baking mix as compared to the recipe having 11/4 buttermilk to 1 cup gluten-free flour( budget mix)
        Sorry for confusing question.
        Thank you
        Christiane

  7. Krista says:

    These muffins sound really good and muffins are always a huge hit in our house. I bet these will be perfect for fall. We will definitely be giving these a try.

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