Apple And Pecan Muffins (Gluten-Free Or Not ) - cooking recipe

Ingredients

Dry ingredients
1/2 cup sorghum flour
1 1/2 cups gluten-free flour, blend (use a purchased blended flour with added gums)
4 teaspoons baking powder (gluten-free if required for diet)
1/3 cup caster sugar
1 teaspoon ground cinnamon
1/2 cup pecans, chopped
1 pinch salt
1 apple, peeled cored and grated
Wet ingredients
2 eggs
1/3 cup vegetable oil
3/4 cup milk or 3/4 cup soymilk
1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee
Decoration
12 pecans (1 per muffin)
1 dash sugar
1 dash ground cinnamon

Preparation

Grease or line a 12 hole muffin tin and pre-heat oven to 170\u00b0C /340\u00b0F (180\u00b0C if not a fan-forced oven)
Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
Add all of the wet ingredients to a jug and whisk well.
Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
Bake approximately 20 minutes or until done.
Cool on trays.
Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.