GLUTEN-FREE APRICOT-WALNUT MUFFINS

Gluten-Free Apricot-Walnut Muffins image

Provided by Melissa Clark

Categories breakfast, brunch, easy, side dish

Time 1h

Yield 12 muffins

Number Of Ingredients 11

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Ingredients

Butter to grease the pan
350 grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup)

Steps:

Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
Whisk together flour, baking soda, baking powder, sugar and salt.
In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 16 grams, TransFat 0 grams