Apple, Gruyère and Sage Muffins (Gluten-Free)

I would LOVE to take credit for this amazing recipe and all of it’s tastiness. But, I cannot. I simply saw the recipe, knew they would be amazing and made them. Now I am sharing it with you because you really need to make them yourself. Someone recently told me about Cannelle Et Vanille, a lovely food blog filled with some of the most beautiful photography I have ever seen. On top of all of that, the recipes are all gluten-free :swoon:!

I had been wanting to make some type of apple muffin or bread ever since we had gone apple picking last weekend, so when I came across this recipe, I knew it was perfect. Let’s be honest, apples and cheese together are definitely drool-worthy. I am a big fan of savory for breakfast instead of overly sweet, so these have been the perfect morning meal for me the last few days. I used a really nice aged Gruyère that brings a nice earthy flavor to these muffins that are a bit sweet, a bit salty and perfectly moist. The nice thing about this recipe is you could also make it in loaf form instead of muffins. Bake it at the same temperature at 40 minutes instead of 20.

Apple, Gruyère and Sage Muffins (Gluten-Free)
adapted from Canelle et Vanille
makes 12 muffins

1 cup (150 grams) superfine brown rice flour
1/2 cup (75 grams)millet flour
2 tablespoons (30 grams) potato starch
2 tablespoons (20 grams) tapioca starch
1/3 cup (70 grams) cane sugar
1 tsp (8 grams) baking powder
1/2 tsp (3 grams) baking soda
1/2 tsp (5 grams) salt
1/4 tsp xanthan gum
1 tablespoons fresh sage, finely chopped
1 cup (55 grams) shredded Gruyère
1 egg
1 cup (250 ml) buttermilk
1/4 cup (55 ml) olive oil
2 apples, peeled and small diced
Extra shredded Gruyère for topping

Preheat over to 400ºF. Grease your muffin pan. In a large bowl, whisk together the first 11 ingredients. In a small bowl, whisk together the egg, buttermilk and olive oil. Add the wet ingredients to the dry and mix until combined. Fold in the diced apples.

Scoop batter into mold, sprinkle a bit of shredded Gruyère on each muffin. Bake for 20 minutes or until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.