For part 2 of my mini series: baking fall recipes using my favorite @bobsredmill products. We’re using their 1-1 Baking Flour—the BEST gluten free flour blend IMO! I’ve actually tried this recipe with regular all purpose flour, and I honestly think it’s better with the gluten free flour. You’re going to love!
In a large mixing bowl, whisk together 1/3 cup of apple cider, 3 tbsp of melted butter, 1/4 cup of coconut sugar (or regular granulated cane sugar works), 1 egg, 2 tbsp of sour cream or full fat greek yogurt, 2 tbsp of apple butter, and 1/2 tsp of vanilla extract. Then, mix in 1 cup + 1 tbsp of Bob’s Red Mill 1-1 Gluten Free Baking Flour, 1 tsp of cinnamon, 1/2 tsp of baking soda, 1/2 tsp of baking powder, and 1/4 tsp of salt. Once a batter forms (be careful not to overmix), transfer it to a greased muffin tin—about 3 tbsp in each. Bake on 375F for 14-16 minutes, or until they pass the toothpick test. Then, brush them with some melted butter and dip & coat them in a cinnamon sugar mixture—2 tbsp of brown sugar, 1/4 cup of cane sugar, and 1 tsp of cinnamon. Enjoy fresh! Or once they’re completely cooled, store them in an airtight container for up to 3 days.
