Gluten-Free Roasted Apple Muffins

Tis the season for lots of cooking.. and baking! I used to stay away from baking; I could never get anything to rise properly or get my cookies soft enough. But alas, Babycakes came along and everything changed.

Try these surprisingly simple and super delish morning muffins!

Roasted Apples 1 lb Granny Smiths, peeled, cored and diced into 1" cubes 1 lb Pink Ladies, same 1 Tbsp Ground Cinnamon 1/2 Agave Nectar 1/4 Fresh Lemon Juice

Muffins 2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour 2 tsp Baking Powder 2 tsp Baking Soda 1 tsp Xanthan Gum 1 tsp Salt 2 Tbsp Ground Cinnamomn 1/4 tsp Ground Nutmeg 1/2 Coconut Oil (gotta melt the solid! to do this, place entire jar with top off in a small pot of boiling water) 2/3 cup Agave Nectar 2/3 Rice Milk2 Tbsp Vanilla Extract

Preheat oven to 325. Line a baking sheet with parchment. In a bowl, toss together apples, cinnamon, agave and lemon until apples are completely coated. Spread mixture over prepared baking sheet. Bake apples on center rack for 35 min, rotating the sheet 180 deg after 20 min; apples should be soft by then. Let apples stand for 30 min.

Now for the muffins- keep oven at 325; line a standard 12-cup muffin tin with paper liners. In a bowl, whisk all the dry goods: flour, powder, soda, gum, salt, cinnamon and nutmeg. Then add in the wet stuff: oil, agave, milk and vanilla to the dry ingredients and stir until the batter is smooth. Add 1 cup of roasted apples and stir to distribute. Pour 1/3 cup batter into each prepared cup. Bake muffins on center rack for 20 min, rotating the tin 180 deg after 15 min until muffins are golden brown and fork inserted into center comes out clean. Let cool and enjoy with a cuppa tea!

Happiest Holidays to you and yours! xoS