Bedtime Baking {gluten-free Irish apple muffins}

Sunday night, I was getting ingredients out to bake something delicious for a St. Patrick’s Day breakfast, when the girls begged to help.

Why not?

The girls and I spent some quality time in the kitchen baking up some yummy muffins for breakfast. I was inspired by a recipe for Irish Apple Cake with Custard Cream Sauce. We turned them into gluten-free muffins, using our favorite gluten-free staple, Pamela’s mix.

prepping Irish Apple Cake muffins

I decided to be wild and crazy, and switch up the ingredients for the standard muffin recipe. Watch out, world. I’m experimenting with baking on a Sunday night. Instead of using water, we used heavy cream. we also added butter, which Sweet Pea cut into the flour like a boss.
for apple cake

I chopped apples.


The girls stirred, mixed, and measured.


We ended up having a slightly larger batch than normal, which was just fine since muffins in our house don’t last long, especially muffins as yummy as these. Fence was a little disappointed when he came home yesterday and there weren’t any left. Sorry, Love, you have to eat them in the morning! There wasn’t even any custard sauce left; we ate it on toast when we ran out of muffins.

Gluten-Free Irish Apple Cake Muffins  (adapted from the Kitchen McCabe)
2 1/2 c Pamela’s baking mix

1/4 c butter

1/2 c water or milk

2/3 c sugar or honey

2 eggs

1/2 t (or more) cinnamon

1/4 t nutmeg

3 chopped apples

Preheat oven to 350 degrees. Prepare muffin tins with paper liners or grease them. I use coconut oil.

Cut butter into the flour, then add the rest of the ingredients, except the apples. Stir in apples at the end. If batter seems too thick, add a tablespoon of water or milk at a time. This batter will be thick. Scoop into muffin tins. Bake for 18-20 minutes until golden brown.

Custard sauce: (from this recipe at the Kitchen McCabe)

6 egg yolks

6 T sugar

1 1/2 c milk

1 1/2 t vanilla

Whisk egg yolks and sugar in small bowl until pale in color. Heat milk in a small saucepan until near boiling, then slowly whisk into the eggs and sugar to temper the eggs. Be slow, or you will scramble the yolks! Transfer the mixture back to the pan and heat until the custard thickens, stirring often. At the end, add the vanilla. Serve warm or cold with the muffins!



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