Cinnamon muffin with Cinnamon apple compote filling

I whipped up these delicious little muffins the other night, and wasn’t planning on posting about them… actually- I didn’t follow the recipe very well- again, made it my own, and was so tired I didn’t take many pictures! But they were so delicious, that the little changes I made actually turned out to be things I think I will keep! The original recipe I found from glutenfreeonashoestring.com, and you should check out their site for some more amazing things as well!

I decided to whip them up quickly one evening, but didn’t have any yummy “add ins” like chocolate chips or raisins, which I have done before. So I was afraid they’d be terribly boring and dry. So while they baked I peeled and cubed three apples, placed them in a medium sauce pan with just a squirt of lemon juice (to keep them from turning brown) some cinnamon and honey and started boiling them down. I cooked them down until they were tender and smelled delicious. It smelled like… Christmas!

Before long the smell of the cooked muffins and the apple compote brought both little girls running to the kitchen to see what was baking, and asking if they too could have a little taste!

Now to get the apple compote into the muffin took a little bit of creativity. I have an apple/pineapple corer. I decided that it was the perfect size to make a small hole in the middle of the warm muffin and scoop the inside out! Then I was able to spoon the apples in and let them cool. The juicy deliciousness soaked into the muffin, keeping them from getting dry- and giving the muffins a great taste and texture.

So with nothing more to do here is my revamped recipe!!!


Gluten-free Cinnamon muffins

With apple cinnamon compote

INGREDIENTS
3 eggs
3/4 cup buttermilk (or I used 3/4 cup milk 1 tablespoon vinegar and let sit)
8 tablespoons margarine (I used 8 tablespoons of butter flavored crisco because I was out of margarine, it worked perfect- so you could use either!)
2 cups of gluten free baking flour (I use my local Amish store blend)
1 teaspoon xantham gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cups white granulated sugar
1 1/2 tsp cinnamon
Compote
3 apples
Honey
Cinnamon
Lemon juice
DIRECTIONS

1. Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.

2. To make the muffins, in a medium-size bowl, place the eggs, buttermilk, butter and mix until well-combined. To the buttermilk mixture add the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar and cinnamon. Carefully mix, but don’t over-mix!

3. Divide the batter evenly among the prepared muffin tins.

4. Place the pan in the center of the preheated oven and bake until the top of the center muffin springs back when pressed gently in the center, about 20 minutes.

5. While the muffins are baking cut up and peel your apples. Place them In your hot sauce pan. Squirt a little lemon juice over them to keep them from getting brown, stir them in the hot pan for a minute or two to soften them up, cover them with some honey for sweetness and shake some cinnamon on top. Cover and stir the apples occasionally to break the apples down.

6. When the muffins come out of the oven use a apple corer (see above) or make a small hole in the center of the muffin big enough to place your apple compote.

Let the muffins cool and then store in the refrigerator if there is any left over!


 

Enjoy!!

❤️Courtney

2 thoughts on “Cinnamon muffin with Cinnamon apple compote filling

  1. If I don’t have the gluten free flour and don’t need it to be gluten free, do you think I could use regular flour and leave the Xantham Gum out? Are there any other changes I would need to make?

    Liked by 1 person

    1. Hi there!!! Absolutely! The flour I use is a one to one ratio, so I think you’d be fine using regular flour. It might bake a little heavier or might be a little dense, so you COULD try only putting in 1 3/4 flour in and seeing how it goes. It would be more of an eyeball thing to see if the batter is just way too loose… I’m not sure how it would turn out, but anxious to hear how it does for you!! Please come back and let us know for sure, especially if you decide to cut back the flour or if you keep it the same!!!

      Liked by 1 person

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