I’ve always been one that refuses to categorize myself as either a “baker” or a “cook” in the kitchen. I enjoy both equally. I like the precision of baking, knowing that the ratios in a recipe have to be just right in order to yield a supreme product. Yet I also love the creativity of cooking which allows you to make up ingredient pairings off the fly and tweak seasonings throughout the process to result in the perfect savory combo. With that being said, I have really gravitated lately toward baking. There is something enticing about this gluten free baking that triggers the stubborn, competitive perfectionist in me.
Each time I bake something new it’s like going head on into the ring with this gluten free monster staring back at me, laughing in my face, pointing his fingers at me as if it’s a task that can’t be done. Okay, so maybe not that dramatic, but my imagination does get pretty taunting at times. It is a competition though. I’m competing against all the gluten free stereotypes out there. “It will never taste the same” “It’s not as good” “The texture is weird” I’m here to knock out those reservations and to really create some delicious gluten free baked goods that are just as delicious as those gluten filled goodies you remember.
I love my Best Banana Muffins so much, that I used that exact flour combination to create another flavor combo. Apricots, honey, cinnamon and pecans. Doesn’t that just sound heavenly? If it doesn’t, don’t make these muffins and go sit yourself in a corner away from the rest of society because, well, you just aren’t normal then. But for those of you who do like these flavors, you’re in luck because these muffins are divine!
The dried apricots and pecans give these muffins a variety of texture, which I feel every muffin needs. The honey yields such sweet freshness to each bite, while the cinnamon compliments the floral fruitiness. These muffins are made almost entirely of whole grains which also boosts its nutritional value, leaving you guiltless after your morning brunch. Go ahead and make an entire batch of these and freeze them for up to 3 months for a quick energy filled snack on the go. You won’t be sorry, and neither will your friends, family and neighbors that you share them with.
Honey Glazed Apricot Muffins
Ingredients:
1/2 cup butter, softened
2 eggs, room temperature
1/2 cup honey, plus more for drizzling
2 tablespoons brown sugar
1 teaspoon vanilla
1 cup sweet white sorghum flour
1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup coconut flour
3/4 teaspoon xanthan gum
1 teaspoon ground flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk, room temperature (I used 2%)
1 1/2 cups unsweetened applesauce
1 cup chopped dried apricots
1 cup chopped pecans, divided
Directions:
1. Preheat oven to 325 degrees and line two standard muffins tins with paper liners. In a mixing bowl, beat butter, eggs, honey and brown sugar until completely incorporated. About 3 minutes. Add vanilla and beat 1 minute more.
2. In a separate bowl whisk together sorghum flour, brown rice flour, potato starch, coconut flour, xanthan gum, flaxseed meal, baking soda, salt and cinnamon. Add half of mixture to honey mixture and mix until combined. Add milk and mix until combined. Add last half of flour mixture and mix until combined.
3. Add applesauce to mixture and beat until combined. Beat for 3 minutes more, scraping sides occasionally.
4. Fold in dried apricots and 1/2 cup chopped pecans.
5. Fill muffin tins 2/3 way full with batter. Using remaining chopped pecans to sprinkle on top. Drizzle honey over tops of each muffin.
6. Bake muffins at 325 degrees for 23-25 minutes or until springy to touch and toothpick inserted comes out clean, rotating pan after 20 minutes. (Muffins will be slightly sticky from honey on top, but do not mistake that for them not being fully cooked. They should still spring to touch)
7. Let cool for 5 minutes in pan and transfer to cooling rack to continue cooling.
Makes 24 muffins
- ½ cup butter, softened
- 2 eggs, room temperature
- ½ cup honey, plus more for drizzling
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup sweet white sorghum flour
- ½ cup brown rice flour
- ¼ cup potato starch
- ¼ cup coconut flour
- ¾ teaspoon xanthan gum
- 1 teaspoon ground flaxseed meal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup milk, room temperature (I used 2%)
- 1½ cups unsweetened applesauce
- 1 cup chopped dried apricots
- 1 cup chopped pecans, divided
- Preheat oven to 325 degrees and line two standard muffins tins with paper liners. In a mixing bowl, beat butter, eggs, honey and brown sugar until completely incorporated. About 3 minutes. Add vanilla and beat 1 minute more.
- In a separate bowl whisk together sorghum flour, brown rice flour, potato starch, coconut flour, xanthan gum, flaxseed meal, baking soda, salt and cinnamon. Add half of mixture to honey mixture and mix until combined. Add milk and mix until combined. Add last half of flour mixture and mix until combined.
- Add applesauce to mixture and beat until combined. Beat for 3 minutes more, scraping sides occasionally.
- Fold in dried apricots and ½ cup chopped pecans.
- Fill muffin tins ⅔ way full with batter. Using remaining chopped pecans to sprinkle on top. Drizzle honey over tops of each muffin.
- Bake muffins at 325 degrees for 23-25 minutes or until springy to touch and toothpick inserted comes out clean, rotating pan after 20 minutes.*
- Let cool for 5 minutes in pan and transfer to cooling rack to continue cooling.
