I had no portable baked snacks and a bowl of apples so I figured it was time for apple muffins. This is another great recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics.  It is very similar to her banana nut muffins. If I had to have just one GF cookbook hers would be the one for me.

    I use so many of her recipes and her quick breads are outstanding! The apple cinnamon muffins did not disappoint: light, crunchy outside with a great cinnamon apple flavor.  I put some golden raisins in my muffins but if you are not a fan; leave them out.  They are my addition to this easy to make recipe.  I also used half mexican cinnamon; a touch spicier than  regular cinnamon but very good in these muffins.  I ran out of cinnamon and was happy to have a close alternative to flavor these treats.

Do use a baking apple; not red delicious which are solely an eating apple and don’t use a extra firm one like the tasty Granny Smith; they won’t get soft enough during the rapid baking of these tasty little treats.  I got a half peck of mixed baking apples from Bechdolt’s Orchard a week ago and have used them in several recipes– not an apple yet that wasn’t fantastic in flavor and texture.

I enjoyed eating a muffin still warm out of the oven. It is smart to freeze any you won’t eat in 2 days; ziplock freezer bag works great.  They make super snacks.  These apple muffins are kinda delicate; if you want to take them on a hike or car ride put them in a plastic food box – the rigid sides will keep your muffins safe from crushing.

Apple Cinnamon Muffins              

2 cups brown rice flour mix (see below)

2/3 c granulated sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

2 tsp cinnamon

1 c chopped apple; peel and core the apple!

½ c chopped walnuts

¼ cup golden raisins (optional)

2 large eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

Heat oven to 375, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-16 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl

Add apple, raisins and walnuts; stir to coat them with dry mix

Combine milk and oil, remove 1 tbsp of combined liquid and ditch it.  Beat in eggs.  Add liquids to big bowl; stir until blended.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with cinnamon sugar.

      Bake 20-24 min until golden brown. Do not over bake or they will taste dry.  Remove immediately from the pans and cool on a rack.   

Freezes well for up to 3 weeks.  Keeps in fridge (well wrapped) a few days.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour