Cinnamon Cider Muffins

Good news, gentle readers!  I found the digital camera, so photos return to the blog.  Not the greatest photo this time 'round, and only one - because the camera turned up LONG after I'd finished the muffins.  I promise more from now on.

And as it turned out, there is a blog hop going on in October for Apple Recipes.  Please visit the Hostess, Cake Duchess, for a seriously good Apple Cake Recipe and more details.

Now, on to the muffins!

Cinnamon Cider Muffins

1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup white rice flour
1/4 cup sweet rice flour
1/3 cup brown sugar
1/2 tsp salt
1 tsp xanthan gum
2 tsp baking powder
1 tsp cinnamon
1 egg
1/4 cup cream or milk
1/2 cup cider
1/4 cup vegetable oil

2 Tbsp sanding sugar
2 tsp sugar
1/4 tsp cinnamon

Yield: 10-12 muffins
Preheat oven to 400 degrees. Place paper liners in a cupcake pan.
Combine flours, brown sugar, salt, xanthan gum, baking powder, and cinnamon in a mixing bowl. Whisk together to combine, and make a well in the center.

In a small bowl, beat egg, then whisk in oil, cream or milk, and cider. Pour this mixture into the dry ingredients and mix until combined.

In another small bowl, combine sanding sugar, sugar, and cinnamon for topping. Stir with a fork until well mixed.

Fill muffin cups 2/3 of the way full (or use a 2 oz disher). Sprinkle ½ tsp of topping onto each one, and bake for 20 minutes or until golden. Serve warm.

These muffins should hold well and make good lunchbox treats.  Hope you enjoy them!


  1. i LOVE the gluten free combo here. using the sweet rice flour gives it such a decadent texture. :) welcome to our #applelove bloghop :).

  2. Thanks! It looked like such fun I had to jump in. Hopefully cider counts as "apples." :-D I've been working hard at NOT ending up with gritty gluten free baked goods.


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