Apple And Pecan Muffins (Gluten-Free Or Not )

• Dry ingredients
• 1/2 cup sorghum flour
• 1 1/2 cups gluten-free flour, blend (use a purchased blended flour with added gums)
• 4 teaspoons baking powder (gluten-free if required for diet)
• 1/3 cup caster sugar
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 1 pinch salt
• 1 apple, peeled cored and grated
• Wet ingredients
• 2 eggs
• 1/3 cup vegetable oil
• 3/4 cup milk or 3/4 cup soymilk
• 1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee
• Decoration
• 12 pecans (1 per muffin)
• 1 dash sugar
• 1 dash ground cinnamon

1. Grease or line a 12 hole muffin tin and pre-heat oven to 170u0b0C /340u0b0F (180u0b0C if not a fan-forced oven)
2. Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside.
3. Add all of the wet ingredients to a jug and whisk well.
4. Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin.
5. Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
6. Bake approximately 20 minutes or until done.
7. Cool on trays.
8. Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.

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Taken from www.food.com/recipe/apple-and-pecan-muffins-gluten-free-or-not-505210 (may not work)