Buckwheat Apple Muffins
Once in a while, I like making gluten-free goodies because they usually have more layers of flavour than regular wheat products. Likewise, they tend to have a better nutritional profile since you are mixing several flours together in gluten-free baking (it’s never just one type for this kind of work!).
I created this muffin for my persistent 2-year-old when she begged me to include apples in my next baking project. I immediately thought, “gluten-free,” sneaky mommy that I am! Hence, the birth of buckwheat apple muffins, inspired by the flavours of the Normandy and Brittany regions of northern France. Note that buckwheat is actually wheat-free!
However, I was a little nervous at first, because although I have served my kids gluten-free foods before, each new flavour and texture I introduce always runs the risk of getting rejected. If rejected, we’ll be left with a molehill of muffins at home . Then, I will have to badger my husband into disposing the muffins off to his co-workers, like it or not. Or worse, I will have to eat the whole batch myself – never a good idea when trying to lose some pounds!
So, the verdict on this one is split. My 2-year-old devoured them, but my 5-year-old girl totally ignored!
My 9-month-old, who is learning to gum his food, thoroughly enjoyed the texture (hopefully, the taste as well) of this surprisingly soft muffin! I was in awe of how light and melt-in-your-mouth the crumb turned out – it’s even soft enough for my infant to eat!
- 2 large eggs
- ½ cup (115 g) regular white sugar
- 5 tablespoons (75 ml) unsalted butter, melted (if you can, try using butter from Brittany region in France)
- 1 tablespoon Calvados*
- ½ teaspoon pure vanilla extract
- ½ cup (60 g) buckwheat flour
- ¾ cup (90 g) gluten-free all-purpose flour**
- a pinch of sea salt
- 1 teaspoon (4 g) xanthan gum
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (3 g) baking soda
- scant 1 cup (165 g) grated apples, peeled and cored
- Preheat oven to 350 F (180 C). Line a regular muffin pan with paper liners or use silicone molds.
- In the bowl of an electric mixer, beat the eggs and sugar until frothy and light in colour, and has doubled in volume, about 5 minutes.
- Add the melted butter, Calvados, vanilla and mix well.
- In another bowl, combine the buckwheat and gluten-free flours, salt, xanthan gum, baking powder, and baking soda.
- Add the dry ingredients to the liquid batter, and using a spatula, mix until just combined. Do not overmix.
- Stir in grated apples.
- Divide muffin batter among cases, about ¾ full (these muffins will not rise too much).
- Bake for 20 minutes or until a tester inserted comes out clean. Remove from oven and invert to a rack to cool. Can be stored in an airtight container for up to 5 days.