If you’re feeling really ambitious you can make your own applesauce (even in your slow cooker!) However, store bought works fine, too. I like to use pastured eggs and grass fed butter. This makes a great lunchbox item!
| Servings | Prep Time |
| 12 | 40minutes |
| Servings | Prep Time |
| 12 | 40minutes |
Ingredients
- 1/2 cup Sorghum flour
- 1/2 cup Tapioca Flour
- 1/2 cup Potato Starch
- 1/2 cup sweet brown rice flour
- 2 tsp. Xanthan Gum
- 1 Tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. salt
- 1 cup Sour Cream
- 1/2 cup Applesauce
- 1/4 cup Unsalted butter melted --
- 2/3 cup Light brown sugar packed
- 1 tsp. Vanilla extract
- 2 Eggs
Servings:
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Ingredients
Servings:
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Instructions
- Preheat the oven to 400 degrees F. Oil a muffin tin. (Choose your own size)
- Mix the dry ingredients together, sifting the flours into the bowl.
- Combine all the wet ingredients. At the end, add one egg at a time, slowing down to let each one be incorporated into the batter.
- Stir the liquids into the dry ingredients. Combine them together with long, sure strokes, not rapid-fire movements. Watch, carefully, to make sure all the flour is combined, not pockets of dry goods left standing. But don’t over-mix, either, because that will make the muffins tough and dry. Go slowly. Pay attention.
- Fill the muffin tins as high as you want. (Too high and they might spill over a bit, but that’s okay. too low and they will be small, but that’s probably fine too.) Slide the tin into the oven and bake for about 15 to 18 minutes, or until a knife inserted into the muffin comes out clean.
- Allow the muffins to cool for 10 minutes. Pull them out of the muffin tin. Eat, preferably with butter and rhubarb jam.
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