Recipe: Snickerdoodle Muffins (GF)

Original Recipe (Snickerdoodle Muffins) from the back of Bob's Red Mill Sweet White Sorghum Flour.

We like these muffins.  I've also modified the recipe a little (tomorrow's post) to use as my versatile "go-to" muffin recipe.

Snickerdoodle Muffins
from "Simply Allergy-Free" by Elizabeth Gordon

Canola oil
1 1/3 c. white rice flour
1/2 c potato starch
1/4 c sorghum flour
1 c sugar, divided
1 Tbsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
1/4 c melted (or liquid) coconut oil
1 c non-dairy milk of choice
1 Tbsp cider vinegar
1 tsp vanilla extract
1/4 c unsweetened applesauce, at room temperature
1 tsp ground cinnamon

Preheat oven to 375* and grease (do not line) twelve muffin cups with canola oil.  In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.  In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 c sugar, baking powder, xanthan gum, baking soda, and salt.

In another bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce.  Mix the liquid ingredients until they are smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients all at once.  Stir the batter until all of the ingredients are thoroughly incorporated.

Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean.  Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.

While the muffins are cooling, stir together the remaining 1/2 c sugar and the ground cinnamon in a wide but shallow bowl.  When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides.  Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.  Leftovers may be stored at room temperature in an airtight container for up to a day.

Makes 12 muffins.