Apple Muffins

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I know that I'm posting a lot, but that's because it's break and I've had a few days off work. Once school starts up again, I'll have less time to blog.

Last night I made apple muffins. Once again, this recipe comes from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Apple Muffins: Dairy, egg, soy, nut, and fish free. Can be made gluten free with some adjustments.

Makes 12 muffins.

Muffins

• 4 tablespoons dairy-free margarine, melted (I like Earth Balance soy free)
• 1/4 cup unsweetened applesauce
• 1 cup soy or rice milk (Can be almond, coconut, or cow's milk depending on allergies)
• 2 cups unbleached all-purpose flour (Gluten free: try substituting other types of flours)
• 3 teaspoons baking powder (Gluten free: find one without gluten)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (I left this out)
• 1/2 cup granulated sugar
• 1 cup diced, peeled apples (I used two apples total)

• 1/2 cup diced, peeled apples
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray (I used flour because I don't have a soy-free baking spray).
2. In the bowl of a stand mixer fitted with paddle attachment, combine the melted margarine, applesauce, and soy milk (I just used a bowl and whisk).
3. In a separate medium bowl, mix together the flour, baking powder, salt, the 1 teaspoon cinnamon, nutmeg, and the 1/2 cup sugar with a wire whisk.
4. Add the dry ingredients to the apple mixture, and stir by hand with a rubber spatula until just combined. Fold in the 1 cup chopped apple. Do not overmix.
5. Using a cookie scooper (I just used a spoon), fill the prepared muffin cups with batter, and top each with the remaining 1/2 cup diced apples.
6. To make the topping, in a small bowl, combine the 1/4 cup sugar and the 1/2 teaspoon cinnamon, and sprinkle the mixture over the muffins.
7. Bake for 20 to 25 minutes, or until an inserted cake tester (toothpick) comes out clean.