Jules Shepard

Jules Dowler Shepard's popular cookbook, Nearly Normal Cooking For Gluten-Free Eating, and new book, The First Year: Celiac Disease & Living Gluten-Free (2008), highlight her creativity in the kitchen. Diagnosed with celiac disease in 1999, Jules draws on personal experience in her consulting and gluten-free cooking classes. Her Jules Gluten Free All Purpose Flour has revolutionized gluten-free baking. Get her free weekly recipe newsletter and more recipes at JulesGlutenFree.com.

Recipes for making a great homemade gluten-free all purpose flour can be found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various free media links on my website, NearlyNormalCooking.com.

Published on 05/12/2009

This unassuming muffin is everything you ever wanted out of a moist, flavorful treat, without all those pesky food allergens! Be sure to use certified gluten-free oats, like those from Gifts of Nature, Cream Hill Estates or Gluten-Free Oats.

Applesauce-Oat Muffins (Gluten-Free and may be Dairy, Soy and Egg-Free)

Ingredients:

½ cup granulated cane sugar

½ cup butter or Earth Balance Buttery Sticks (dairy-free & vegan) or Earth Balance Buttery Spread (dairy-free and soy-free & vegan) at room temperature

½ cup vanilla yogurt (dairy or soy, coconut or rice)

1 cup unsweetened applesauce

2 large eggs (or egg substitute (Ener-G) works great)

2 cups Jules Gluten Free All Purpose Flour*

1 teaspoon baking soda

2 teaspoons gluten-free baking powder

2 tablespoons (heaping) flax seed meal

¼ cup certified gluten-free oats

1 ½ teaspoons cinnamon

½ teaspoon. nutmeg

½ cup baking raisins

cinnamon-sugar mixture for the tops

extra oats for the tops

*(The recipe for my homemade all purpose gluten-free flour blend is in my books, Nearly Normal Cooking for Gluten-Free Eating, and The First Year: Celiac Disease and Living Gluten-Free. You may also find it on my Web site)

Directions:

Gluten-Free Applesauce Muffins

Preheat the oven to 350 F (static) 325 F (convection)

Oil or line muffin cups and set aside (makes approximately 15 regular sized muffins or 48 mini-muffins)

Combine the sugar and butter in a large mixing bowl, beating until fluffy. Add in the eggs or egg substitute, applesauce and yogurt, and mix well.

In a separate bowl, whisk together all the dry ingredients. Gradually add them into the wet ingredients and beat until incorporated. Stir in the raisins last.

Fill muffin cups to 2/3 full and then sprinkle cinnamon-sugar and additional oats on top.

Bake for approximately 20 minutes for mini-muffins, 25-30 minutes for regular sized muffins. Transfer to a wire rack to cool completely...Enjoy!