Sunday, October 14, 2012

Gluten-Free Muffins and a Natural Phenomenon

This summer, my family and I witnessed thousands of migrating Vaux swifts flying into a chimney in Healdsburg for the night. The sight was truly spectacular and I was gratified that the gluten-free birdwatching treat I brought along went over very well with the whole family! Unfortunately the pictures of my siblings together were hit-and-miss (it's hard to coordinate 4 kids all smiling at once!) but this little guy had some sweet pictures that were too cute not to include in this post!

Birdwatching is better with a sweet treat.
The birds began to form a funnel in the sky, in front of a gorgeous sunset.
The sheer numbers were astounding.
The thousands of swifts all bedded down for the night in this small chimney.
 These gluten-free muffins were a happy kitchen accident that I whipped up right before leaving for the swifts. The flavors are earthy and autumnal and I love the texture of the sorghum and brown rice flours in the final product.

Gluten-Free Cardamom Apple Muffins~ makes 12 muffins
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 apple, peeled and diced
1 tsp cinnamon
1 tsp cardamom
1 egg
1 tsp salt
1 tsp baking soda
1/2 cup almond milk (any kind of milk will do)
1/2 cup sorghum flour
1 cup brown rice flour

Preheat the oven to 350F. Prepare a muffin tin with cupcake papers and spray the edges of the pan lightly with oil to prevent any "muffin tops" from sticking. In a medium mixing bowl, cream the butter and sugars. Add the vanilla, apple, spices and egg and mix. In another bowl, mix together the remaining dry ingredients and add them to the wet mixture. Fill the muffin cups about 2/3-3/4 of the way full and bake for about 15-20 minutes or until baked through. The tops may be quite dark, but keep checking with a skewer or cake tester before removing them. Serve warm.

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