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.