Cinnamon Apple Muffins

We have made it to Friday again!  I don’t know why it always feels like such an accomplishment… but it does.  I don’t know about anybody else, but this recent cold spell (you the one that lasts for several months) has been rather difficult.  I wear multiple layers, wrap myself in a blanket, only leave my house when it is absolutely necessary and indulge in some warm comfort foods (like the rice pudding).DSC_1089Yesterday I set out to add to my comfort food collection: cinnamon apple muffins.  You know me; I am always trying to add more gluten-free baked goods into my life. These are hands down the moistest muffins I have ever made or eaten.  If you like your baked goods to be a little gooey and moist then these are the right muffins for you my friend. DSC_1090DSC_1100  If you are not quite as fond of the moist muffins I would cut back on the liquids.  You could try leaving out the apple juice entirely and go to the smaller end of the oil range and see if that helps make the consistency more to your liking.  You could also try adding a little more flour, but as I haven’t tried these versions yet I don’t know exactly how they will come out. DSC_1122We loved these (there aren’t any left:-), but I do want to play around with this and see what other variations I can come up with.  If any of them turn out better I will let know you!DSC_1127

Cinnamon Apple Muffins (makes 12 muffins)

2 C gluten free flour

1 t xanthan gum

2 t baking powder

1 ½ t cinnamon

¼ t nutmeg

½ t salt

2 eggs

1 t vanilla

½ C almond milk

¼ apple juice

¼ – ½ C agave

¼ – ½ C olive oil

1 apple, cored and diced

  1. Heat the oven to 350 F and lightly oil muffin tins.  Mix flour, xanthan gum, baking powder, salt, cinnamon and nutmeg together in a medium bowl.
  2. Mix eggs, vanilla, milk, apple juice, oil and agave together and add wet ingredients to the dry ingredients.  Stir together until there are no more chunks.  Add diced apple bits and gently stir the apple into the batter.
  3. Pour batter into muffin tins and bake for 12-15 minutes or until they are golden brown on top and a toothpick can come out clean.

* You can sprinkle the tops with cinnamon before baking if you want that little extra cinnamon kick.

** If these are too moist for your taste play around the ratios to get the right mix for you.

We’ve made it to the end of our cinnamon week, but it won’t be gone for long.  As cinnamon is a staple in our house, it will be in many recipes to come:-)DSC_1147DSC_1170DSC_1178

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