Brown Butter, Apple, and Carrot Muffins
Photo © Aran Goyoaga
- 10 tablespoons (140 g) unsalted butter
- 1 cup (140 g) superfine brown rice flour
- 1/2 cup (50 g) hazelnut flour
- 2 tablespoons tapioca starch
- 1 1 /2 tsp baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 2 eggs, at room temperature
- 1/3 cup (70 g) light muscovado sugar
- 1/3 cup (80 ml) maple syrup
- 1 teaspoon vanilla extract
- 3 small carrots, peeled and grated
- 1 medium Gala apple, peeled, cored, and grated
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrots, small (3)
- Gala apple, medium (1)
- Ginger, ground (1/4 teaspoon)
- Cooking & Baking
- Baking powder (1 1/2 tsp)
- Brown rice flour, superfine (1 cup)
- Cardamom, ground (1/8 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Hazelnut flour (1/2 cup)
- Maple syrup (1/3 cup)
- Muscovado sugar, light (1/3 cup)
- Nutmeg, ground (1/8 teaspoon)
- Salt (1/2 teaspoon)
- Tapioca starch (2 tablespoons)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (10 tablespoons)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on cannellevanille.com
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Published January 16, 2012 (1 year ago).
47 people saved this recipe.
