Gluten-Free Apricot Pecan Muffins

By Van Waffle

Not all conventional baking converts easily to gluten free, but I find that muffins made without wheat flour can be superior. Don’t worry about over-stirring the batter; without gluten it won’t become stiff. Sorghum flour softens the texture and lightens the flavour.

Editor’s note: Unable to source Poschaven Farms buckwheat flour for testing this recipe, I used Cuisine Soleil certified gluten-free organic buckwheat flour, which is made using buckwheat grown in Ontario, Quebec, and New Brunswick.

Makes 12 large muffins

1/2 cup            pecans, chopped

1/2 cup            dried apricots, chopped

2                     generous chunks candied ginger, finely chopped

1/4 cup            pure maple syrup

3/4 cup            sorghum flour

3/4 cup            brown sugar or granulated cane sugar

3/4 cup            organic cornstarch

2/3 cup            buckwheat flour

1 tsp                xanthan gum

3/4 tsp             salt

1/2 tsp             baking soda

1/4 tsp             gluten-free baking powder

2                     large eggs

1 1/3 cups        plain yogurt

1/2 cup            avocado oil or extra virgin olive oil

1 tsp                pure vanilla extract

Grease a 12-cup muffin tin; set aside. In a small bowl, stir together the pecans, apricots, ginger and maple syrup; set aside. In a large bowl whisk together the sorghum flour, sugar, cornstarch, buckwheat flour, xanthan gum, salt, baking soda and baking powder; set aside. In a medium bowl, whisk together the eggs, yogurt, oil and vanilla.

Add the yogurt mixture to the flour mixture, stirring until smooth. Lightly fold the pecan mixture into the batter, leaving small clusters. Spoon the batter evenly into the muffin cups. Bake in a 375° F oven until the muffins are light brown and firm to the touch, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Remove the muffins to the rack to cool completely.