Apricot pecan sorghum muffin

[vaneramos]

These just came out of the oven and they're so yummy I might eat the whole dozen by lunchtime. Sorghum is one of my favourite ingredients in gluten-free baking. It has a dense but soft texture and mild flavour ideal for coffee cake type goodies. Sometimes I am grateful to wheat for being such an asshole. Ever since I left, life has been more fascinating.

110 g sorghum flour
100 g brown rice flour
90 g cornstarch
1 tsp xanthan gum
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp gluten-free baking powder
180 g brown sugar
2 large eggs
300 g yogurt
1 tsp vanilla
100 g canola oil
1 large handful pecans, chopped
1 handful dried apricots, chopped
2 generous chunks candied ginger, chopped
1/4 cup maple syrup

Preheat oven to 350°F and grease a muffin tin. Combine flours, cornstarch, xanthan gum, salt, baking soda, baking powder and brown sugar in a large bowl. Whisk together eggs, yogurt, vanilla and oil. Add to dry ingredients and stir to combine. You don't have to be too careful, because it's wheat gluten that makes muffin batter tough if you stir it too much. Combine chopped pecans, apricots and ginger with maple syrup, then fold into batter. Spoon into muffin tins and bake 20 to 25 minutes until nicely risen, slightly brown and firm to the touch.