Gluten-Free Muffins
By Nikki Walker, deli manager, from the April 2000 Newsletter

Every Monday, Tuesday, Wednesday, and Friday we bake gluten-free muffins in the bakery.

We've developed several tasty recipes that I believe are as good as, if not better than, a "real" wheat flour muffin. So, next time you stop by the bakery case in the morning, don't pass up our gluten-free creations just because you don't have a wheat intolerance. And in the meantime, for those of you who want a hot, steamy gluten-free muffin at home on the mornings that we don't make them, here's the recipe for my favorite gluten-free muffin.

Apple-Cranberry Crumble Muffins

Dry:
2 ¼ cup soy flour
2 ¼ cup rice flour
1 tablespoon xanthan gum
2 teaspoons baking soda

Wet:
2 cup Nancy's plain soy yogurt (this is the only soy yogurt that I know is truly gluten-free)
2 eggs
3 cups brown sugar
4 cups chopped apples
1 ½ cups cranberries (dried & sweetened, like "Craisins")
1 cup applesauce

Topping:
½ cup brown sugar
½ cup chopped almonds
2 tablespoons soy margarine
1 teaspoon cinnamon

Mix dry and wet ingredients in separate bowls, then stir together. Scoop into greased or paper-lined muffin tins. Melt soy margarine and stir into the remaining topping ingredients. Sprinkle the topping mixture onto the muffins. Bake at 375 degrees for 25-35 minutes.

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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