Apple Crumble Muffins

We have been baking all things apple, for the past few weeks! Apple crisp, apple cake, apple bread loaves, apple crumble muffins, baked apples. Bottom line, we truly enjoy cooking and baking with in season fruits and vegetables.





Apple Crumble Muffins

2 large cooking apples
3/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup white rice flour
1/3 cup potato flour
1/4 cup brown sugar
pinch of salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 egg
1 stick butter, softened (half cup)
1 cup milk


Topping:

1 tablespoon rice flour
1 tablespoon oats (gluten-free)
1 tablespoon chopped nuts (I used slivered almonds)
2 tablespoons almond flour
1/2 teaspoon cinnamon
1 tablespoon brown sugar
2 tablespoons butter

Preheat oven to 350 F.

Mix all ingredients until smooth.
Peel the apples, slice them into tiny pieces, and gently fold into the batter, at the last minute.

Spoon batter into buttered muffin tins. Mix together all of the ingredients for the topping mixture, cutting in the butter with two knives. Sprinkle some of the crumbly mixture over each muffin.

Bake for 25-30 minutes and remove from oven. Let cool on the counter for 20 minutes before removing the muffins from the tins/forms. Once cooled, remove the muffins and set them on a cooling rack. Serve and enjoy!

Makes approximately 15 muffins.