Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2 tablespoons unsalted butter, (softened)
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 cup (240 ml) lactose-free whole milk
  • 1 tablespoon lemon juice
  • 1/3 cup (75 ml) neutral flavored vegetable oil, such as rice bran or canola
  • 1/2 cup (107 g) firmly packed light brown sugar
  • 1 large egg, (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (326 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 Pink Lady or Granny Smith apple (cored and diced)

Instruction

  • Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the insides and to of 12 muffin wells with nonstick spray; set aside.
  • For the Topping: If making, simply stir together all of the Topping ingredients in a small bowl until well combined; set aside. It will look like a dark, cinnamony paste.
  • For the Muffins: Combine the milk and lemon juice in a medium bowl and allow to sit and thicken for 5 minutes (you are making a soured milk, like buttermilk). Whisk in the oil, brown sugar, egg and vanilla until smooth and well mixed.
  • In a separate medium bowl whisk together the flour, baking powder and soda, salt and spices until aerated and combined. Make a well in the center and pour in the wet mixture and stir until a few floury streaks remain, then fold in chopped apple.
  • Divide mixture into prepared pan(s). Scatter topping on top of muffins, if using. Bake for about 15 to 20 minutes or until a toothpick shows a few crumbs clinging (but just a few). Cool on rack for at least 5 minutes, then unmold directly onto rack. Muffins can be served warm or at room temp. Store in airtight container for up to 3 days. After cooling they may also be placed in heavy zip-top bags and frozen for up to a month. They defrost very quickly.