Gluten Free Apple Muffins

These gluten free apple muffins are soft, warm, full of wonderful apple flavor, and perfect for cold winter mornings!

Hello all.

I hope everyone had a delightful Thanksgiving full of good food and family and friends. I for one was just relieved to head home after my first few months in college. This week I finally had a chance to bake some good food–pumpkin pie, stuffing for Thanksgiving dinner, and of course in between all the Thanksgiving cooking, muffins for breakfast.

It was actually a wonderful thing to eat some real food this past week. Though I think I’m doing decently on cooking in school (I usually eat veggie stir fries and burgers because that’s easy and healthy), every now and then I do end up with a bowl of cereal on my lap for supper. So, yes, even the most dedicated cook can be too tired to make a seven course meal.

And tomorrow I’m going back again…then it’s three more weeks before Christmas break. Finals loom on the horizon (I’ve tried not to think about them until now). Don’t expect many blog posts before the 15th when I’m finally free. Though I do plan on possibly doing a few Christmas recipe roundups because those are too much fun to pass up.

In the meantime, make gluten free apple muffins for breakfast in whatever spare time you have in the Christmas rush. Play Christmas music in the background because now that Thanksgiving is over, you’re finally allowed to. Go skiing in what little snow there is (which is disappointingly not much at all).

But, oh yes, buy modafinil without prescription before all that…make muffins.

Dry Ingredients
1 cup rice flour
½ cup cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
¼ cup dried currants or raisins (optional)

Wet Ingredients
2 large eggs
¼ cup yogurt
¼ cup butter
1 medium sized apple
¼ cup honey

Instructions
Preheat the oven to 375 degrees F. Chop up the apple into ¼ inch chunks and put in a saucepan with the honey and butter on medium heat. Allow the butter and honey to melt, stirring occasionally.

Meanwhile, combine all the dry ingredients in a medium-sized bowl, whisk well.

In another bowl (remember to be stirring your apples!), whisk together the yogurt and the eggs.
Remove the apples from heat. Stir well, then allow to cool.

Grease a muffin pan with olive oil while the apples cool slightly.

Pour the apples and the yogurt into the dry ingredients at the same time and immediately start stirring before the hot apples cook the eggs (gross).

Stir all the muffin mix together until everything is completely combined.

Spoon the muffin batter into the prepared muffin pan and insert in the oven. Bake for about 30 minutes, until brown on top and firm. If you’re not sure if they’re done, insert a butter-knife in the center of a muffin. The butter-knife can have a few crumbs on it, but it should not have any streaks of batter on it.