Teff & Amaranth Apple Muffins: A Local Winter Treat
In the winter, I find myself missing homemade blueberry muffins. I love the taste of a blueberry muffin in the summer, packed with freshly picked huge blueberries from my in-laws’ farm in Linden, VA. While we do freeze blueberries so we can make muffins after the season, those remnants of summer are usually long gone by the time December rolls around. Recently I was craving some kind of breakfast muffin but I didn’t want to use flavorless fruit that had traveled thousands of miles to get to me. I also wanted to create something in my kitchen that involved the least amount of grocery shopping. Isn’t it so nice when you realize you already own every ingredient you need for a certain recipe?
I had some beautiful north Georgia apples in my fruit bowl and I thought perhaps I could use those in some kind of baked good. I was envisioning apple pie meets blueberry muffins. Yum. These apples inspired me, as did a whole wheat apple muffin recipe from Smitten Kitchen. Of course I had to omit the whole wheat flour from Smitten Kitchen’s recipe, and replace it with other flour concoctions. These muffins turned out so well, in fact they might be some of the yummiest muffins I’ve made. The chunks of apples added great texture and the teff and amaranth flour were a great compliment to the apples. I actually think those flours might even be better than the whole wheat and all-purpose flour combination in the original recipe.
A word of warning, these muffins were a little difficult to transport because they were so moist and delicious. I had extras so I refrigerated them and they tasted fresh for the remainder of the week. Great for breakfast or with tea in the afternoon.
Teff & Amaranth Apple Muffins (Adapted from Smitten Kitchen)
- ¾ cup white rice flour
- ½ cup brown rice flour
- ¼ cup teff flour
- ¼ cup amaranth flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon xanthan gum
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg, lightly beaten
- 1 cup plain yogurt (or buttermilk)
- 2 large apples, peeled, cored and coarsely chopped
Preheat oven to 450. Grease and lightly flour 18 muffin cups. (I used rice flour.)
Mix together the flours, baking powder, xanthan gum, baking soda, cinnamon, and salt. Set aside. In a separate bowl, cream the butter and add the granulated sugar and ¼ of the cup of brown sugar. Beat until fluffy. Add the egg and mix well. Scrape the sides and bottom of the bowl once. Mix in the yogurt gently. Stir in the dry ingredients and fold in the pieces of apple.
Put batter into muffin cups in a muffin pan. Sprinkle the remaining brown sugar on top of the muffins. (I sprinkle liberally because the brown sugar is delicious on top.)
Bake for 10 minutes, turn the heat down to 400 and bake for an additional 5-10 minutes. They are done when you can insert a toothpick into the center and it comes out clean. Cool for 5 minutes in the tin, then put on a wire cooling rack.
These apple muffins make a great component for a brunch and you can make them a few days in advance. Enjoy!