Thursday, February 20, 2014

(GF) Apple Cinnamon Muffins

Life still hasn't settled down quite the way I hoped that it would... this week I'm working on writing an intense grant application for over a million dollars with a couple of my postdoc labmates. This was sprung on us last minute, but we seem to have a good plan in place to get it done. Procrastination is my nemesis and since most people work well last minute, I always worry when working in a new group that the others may want to take away my bike-time or weekend fiancé-seeing time. I work very hard during the week playing schedule-tetris to make sure that I get my work done and still have enough time for sleep, cycling, and the people in my life. Although I will confess that on weekdays when a deadline is near, my friends can get ignored. (Sorry guys! You know who you are.)

While I work hard to schedule every moment and stick to the plan, more often than I'd like, procrastination creeps in when my ADD-brain gets overwhelmed with things. Sometimes it's easier to just go with the flow of thought, which is why I am giving in and jotting off a quick blog post to blow off some mental steam. Here's a recipe for some cinnamony gluten free muffins. You might be able to tell that cinnamon is my flavor of the season, my new spice obsession which seems to help me stay warm and cozy in a winter that just won't end! (Seriously. Every day it's either precipitating or frost-bitingly cold. I've only been able to ride outside once since returning from California. The excessive trainer time is killing me!)

Gluten Free Apple Cinnamon Muffins

For the Muffins

2c finely ground oat flour (ie food process quick cook rolled oats until powdery)
1T cornstarch
1T baking powder
1/2 T cinnamon
dash salt
1/4c brown sugar
2T ground flax seeds
1t vanilla
2c apple sauce
1c almond milk
1T apple cider vinegar

For the Topping

1/2c oat flour
1/2c quick cook rolled oats
3/4c brown sugar
cinnamon to taste
~1/2c Oil or buttery substance (Enough to make sure the topping clumps and sticks together)

Preheat the oven to 425F. Mix the muffin dry ingredients thoroughly, then add the wet, saving the 1T apple cider vinegar for last. Add batter to greased muffin tins and let them bake for 10 minutes. Meanwhile, in a separate bowl, mix the topping ingredients, adding just enough oil to wet the dry ingredients, making them clump together. Remove muffins from oven and add topping (you could also try to add the topping before pre-cooking, but this is the way I did it!) Reduce heat to 350F and let it cook for an additional 20- 25 minutes, until a fork comes out clean. Let the muffins cool and enjoy!

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