Apple Cinnamon Muffins

Name: Apple Cinnamon Muffins
Yield: makes 12
Ingredients: 1 pound granny smith apples, peeled, cored, and diced into 1-inch cubes; 1 pound pink lady apples, peeled, cored, and diced, into 1-inch cubes; 1 tablespoon ground cinnamon; 1/2 cup agave nectar; 1/4 cup fresh lemon juice; 2 cups Bob’s Red Mill gluten-free all-purpose baking flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoons xanthan gum; 1 teaspoons salt; 2 tablespoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup coconut oil; 2/3 cup agave nectar; 2/3 cup rice milk; 2 tablespoons pure vanilla extract

December 9, 2011

To me, apple muffins that offer up a mouthful of mealy mashed apple chunks are a personal affront. Fortunately, such abominations are easily avoided, a simple matter of proper fruit selection. Forget for a minute your preferences when choosing an apple to eat out of hand (I’m talking to you, Red Delicious loyalists). For this recipe, you can’t go wrong with tart, substantial Granny Smiths, especially when they’ve been roasted to caramelized perfection. If you prefer something sweeter, go halfsies with Granny Smith and either Pink Lady or Fuji, both of which deliver a fragrant bonus and add a depth of flavor even the ordinarily oblivious will notice.

Recipe notes

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