Thursday, September 30, 2010

SOS Kitchen Challenge-Apples!

This is not an official entry into the SOS Kitchen Challenge, because it is a fail. I had this great idea for apple crisp muffins based off the very glutenous and definitely not vegan Favorite Muffins recipe that I grew up on. Oh, I had grandiose ideas! I researched replacements for "regular" ingredients, and did everything right based on my research and recent experiences with gluten free baking. I worked on this recipe for three days trying to make it bake up at least edible. I added flour, xanthan gum, baking powder, more flour, more tapioca starch, and cooked at both lower and higher temperatures. A slightly less gooey mess arrived out of the oven each time, but never anything edible. Sigh. I got a few photos of my disasters, and am going to post the original recipe and my "please don't use this recipe" version.

Favorite Muffins

3 eggs
1 1/4 Cups milk
3/4 Cup oil
3 to 3 3/4 Cups flour
1 1/4 Cups granulated sugar
2 Teaspoons baking powder
1/4 Teaspoon salt

Apple Crisp Muffins or Quick Bread (use at your own risk!)

2 1/2 Cups oat flour
2 1/2 Cups white rice flour
1 1/4 Cups tapioca starch
1 1/2 Teaspoons xanthan gum
3 Teaspoons baking powder
2 1/2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
2/3 Cup agave nectar
1 1/2 Cups grated apple
1 Cup apple juice
3/4 Cup canola oil
4 1/2 Teaspoons EnerG egg replacer mixed with 6 Tablespoons water

Preheat oven to 375 degrees F. In a medium bowl, mix together the oat flour, white rice flour and tapioca starch. Set aside. Mix egg replacer and water together in a small bowl. In large mixing bowl, blend together the agave, grated apple, apple juice, canola oil and egg replacer. Add the flour mixture to the wet about a 1/2 Cup at a time. Add the xanthan gum, baking powder, cinnamon and nutmeg. Grease mini-muffin tins or standard muffin tins or bread pan with a non-stick spray. Bake for 60-75 minutes.

Note: I placed almonds on top as that is what I had handy for a bit of crunch. I would have liked to try a more standard crisp topping using oat flour, sucanat and a dairy/soy free "butter."

Fourth Attempt as a regular muffin

An attempt as quick bread


  1. Aw, so sorry to hear that the results were less than stellar! They can't all be smashing successes, though. Looking at the break recipe, I'm not sure why it wouldn't have worked out. . . please feel free to submit it anyway, and maybe another GF reader/baker can provide some suggestions for next time! :)

  2. Hi again--thanks for your email! I'm sure we can work it in--I just have to ask Kim, my partner, who is the technical advisor for the challenge (I have no idea how to make changes to the linky, which is now closed--but she can do it. I'll send her your info and ask her to link up). Thanks again! :)

  3. Never fear - we all have failures in the baking department. Seriously - I pitched 2 batches of cookies yesterday.

    That looks like a huge batch of muffins to me. I tend to try to go with smaller batches when developing new recipes. I feel less bad then if it doesn't work out.

    I've never used the EnerG egg replacer, so I can't give you much feedback on that. I'd probably go with a combo of applesauce and flax seed gel to replace the eggs.

  4. The original recipe makes slightly more than a dozen muffins. It got bigger as I tried to figure out the ingredients. Thanks for the idea of the flax seed gel! :)