Author Angela Litzinger at test.angelaskitchen.com
2 1/4cupspeeledcored and chopped apples
3/4cuppotato starch or corn starch
1Tablespoonbaking powderadd ½ teaspoon more if egg free
1 1/2teaspoonxanthan gum
2room temperature eggsor 2 T ground flax + 6 T hot water stirred until thick
2/3cupfresh apple cider
1/2cupmild flavored oil
Preheat oven to 350 degrees F. Put muffin liners in a muffin tin. Set aside. Peel, core and chop the apples if you have not already done so, and toss them with the lemon juice. Set aside while mixing the batter.
Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar, baking powder xanthan gum, salt, cinnamon and cloves. Add eggs, apple cider, and oil. Mix until just blended. Fold in the apples.
Divide muffins into muffin cups. Bake at 375 for about 25 minutes or until a tester comes out clean. Allow to cool on a cooling rack.
To freeze: Place cooled muffins (without drizzle) into freezer bags. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Add drizzle, if desired, after thawing.
Apple Cider Muffins (gluten & dairy free) —https://angelaskitchen.com/2011/11/14/secret-recipe-club-apple-cider-muffins/