I don’t go to Costco very often, but D goes at least once a week. I joined him yesterday to get some cooking supplies (*cough* wine *cough*), and we made the mistake of going down the bread aisle.
D is horribly allergic to gluten. He doesn’t complain about it, because “there are lots of other things to eat besides bread.” But once in a while, he smells something that make him rethink whether it’s worth it to abstain, and just suffer the consequences for a month.
This time is was apple cinnamon bread. The kind with the frosting and the…you know what I’m talking about. The kind you can smell through the bag. That stuff.
He would have eaten that whole loaf of bread if he knew it was his last day on earth. But if he’d eaten it, he would have *wished* it was his last day on earth.
So I was browsing for a good gluten free recipe for something that kinda sorta looked like that bread. I couldn’t find anything that didn’t require me actually making bread (which I don’t do), but I *did* find this recipe for these muffins. (Thank you GF and Me!) I tweaked it a little for our family, but it’s essentially the same. It’s really easy, took about 15 minutes of prep, 20 minutes to bake, so I made them this morning for breakfast before everyone woke up.
- 1/2 cup gluten free flour (one that includes a mix of flours and xantham gum)
- ¼ cup gluten free granola
- ¼ cup shredded coconut (optional)
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons brown sugar
- ¼ cup margarine or butter
- 1 1/2 cups gluten free flour (one that includes a mix of flours and xantham gum)
- ¼ t cinnamon
- ½ cup sugar
- 1 T baking powder
- ½ t salt
- ¼ cup oil
- 2 eggs
- 1 cup shredded apple
- 1/4 cup soy milk
Crumble: Combine all of the dry ingredients into a bowl and stir until blended. Melt the butter and stir it up! Set to the side.
Muffin: Combine all of the dry ingredients. Combine the last three ingredients (the wet ones). Put them together and stir until the dry ingredients aren’t dry anymore.
Grease the muffin pans, and drop a tablespoon of muffin mix into each space. Sprinkle some of the topping over the muffin mix. Put another tablespoon (or a little less) of muffin mix on top of the crumble topping. Then put the rest of the crumble topping over each one. (The goal is to get some of the crumble topping into the middle of each muffin, so the whole muffin is awesome, not just the top.)
Bake at 400 for about 20 minutes or so.