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Prep time
1 hour
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Cook time
30 minutes
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Makes
12
Author Notes
Another non-diabetic gluten-free versatile base recipe that I usually throw blueberries or raspberries into, along with lemon juice and zest. But I was in the mood to try (not that I eat these... just to try switching up the ingredients) the autumn favors, which I had never done. —Brian Coppola
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Ingredients
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2
eggs
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1/2 cup
sour cream (or buttermilk)
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2 tablespoons
maple syrup
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1.5 cups
Gluten-free flour
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1/2 cup
melted butter
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2 tablespoons
maple extract
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3/4 cup
brown sugar
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2 teaspoons
baking powder
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2
apples (Granny Smith)
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2
pears (Bartlett)
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1 teaspoon
ground cinnamon
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2-3 tablespoons
1:1 cinnamon-sugar mixture
Directions
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Dice the apples and pears, adding to a ceramic bowl with lemon juice (about 1/3 c) and sugar (about 3 T). Mix well and cover with plastic wrap; let sit for an hour.
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Preheat the oven to 325F and prepare muffin tins with paper liners (makes 12).
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Put eggs, sour cream, sugar, and maple syrup and maple extract in a bowl. Electric mixer to smooth.
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Add the butter while mixing.
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Add the flour, cinnamon, and the baking powder, blend with the mixer.
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Fold in a little over ¾ of the apple-pear mixture into the batter (avoid the juice; strain if you want to, but I just used my hands)
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Scoop into muffin tin. Top with remaining apple-pear pieces (these I strained and patted dry first). Dust the top with sugar and cinnamon.
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Bake for 25-30 minutes until firm to the touch and lightly browned.
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Remove muffins to rack immediately to avoid condensation in the tin.
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