Applesauce Muffins best served warm or microwave with a wet paper towel wrapped for 20 seconds before serving.
For this recipe I used homemade applesauce (one Cup) so some sugar there. And the brown sugar I used was the Splenda Blend so 1/2 calories but some sugar also. I divided this recipe in half as listed below. However the original recipe from Gooseberry Patch would require doubling the recipe below.
My flour blend includes no wheat or white flour.
Robin's Flour blend: Start with full 1# bags of Bob's Red Mill Meal and Flour Products
combine in a cannister 1/3 bag Almond Meal
1/3 bag Coconut Flour
1/3 bag Organic gluten free flax meal
1/2 bag Gluten Free All Purpose Flour
I just use a whisk and whisk this together and then use it for any recipe calling for traditional gluten flour.
When cooking gluten free I always add approximately 1 scant teaspoon of xanthan gum for lift or fluffier results. I use this combination in place of equal measure of regular gluten flour called for in most recipes.
6 muffins
Preheat over 350 degrees Bake 22 minutes/watch for browning
In a 12 slot muffin pan, stagger the muffin cups and fill the empty cups with about 1/2 inch of water. Adding the water after tapping down the filled cups works best. The added moisture improves the moistness of the muffin.
In a small bowl:
1 Cup Applesauce
1 egg
one half of a 1/3 C. measure vegetable oil (melted coconut oil would be better but may cook in less than recommended time) I say this because I don't have a measuring cup for cutting 1/3 in half :) )
Beat together and set aside.
In a large bowl mix:
3/4 cup Robins Flour blend
1/4 cup equal measure Stevia
1/4 cup Splenda brown sugar blend
1/4 cup chopped pecans
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 tsp allspice
1 scant teaspoon xanthan gum
spritzing the paper cups with Pam may help with removing from cupcake papers.
