Brown Butter-Apple-Ginger-Carrot Muffins
5 oz. butter
1 large apple, peeled, cored and grated
1 1-inch piece of ginger, peeled and grated
1/3 cup honey
1½ tsp. vanilla extract
1/3 cup plus 1 Tbsp. plain full-fat yogurt
1 cup gluten-free flour blend
½ cup almond flour
1½ tsp. baking powder
½ tsp. sea salt
1/3 cup coconut sugar or brown sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
1/8 tsp. freshly ground black pepper
2 large carrots, peeled and grated
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh sage
• Preheat the oven to 350 degrees. Grease the cups of a 12-cup muffin pan.
• In a cast-iron or heavy-bottomed skillet, brown the butter over medium-high heat until the solids start to turn dark gold and the butter smells nutty, shaking the skillet often to keep it from burning, 7 to 8 minutes.
• Add the grated apple and ginger and saute 5 to 7 minutes, until light brown and soft. Remove from heat and set aside.
• In a medium mixing bowl, whisk together the eggs, honey, vanilla and yogurt. Add the cooked apples and ginger, using a rubber spatula to scrape all the browned butter into the mixture. Stir to combine and set aside.
• In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, coconut sugar, cinnamon, nutmeg, cardamom and black pepper. Pour the wet ingredients into the dry and mix well. Fold in the carrots, rosemary and sage.
• Fill each cup in the muffin tin two-thirds high with batter. Bake 30 minutes.
• Remove from the oven and let rest in the muffin pan 3 to 5 minutes, then carefully remove the muffins from the pan and let cool completely on a wire rack. Serve with jam and butter.