This muffin recipe works for other fruits besides apples. It's great no matter how you make them. Enjoy
Gluten-Free Apple Muffins
Yields 6-8 Muffins
Gluten-Free Apple Muffins are filled with flavor and delightfully crunchy.
8 tablespoons (113g) unsalted butter, at room temperature
1/2 cup (99g) monk sweetener
3/4 cup (159g) brown sugar, divided or monk brown sugar sweetener
1 large egg
1 cup (227g) buttermilk or plain (not Greek-style) yogurt; or 3/4 cup (170g) Greek-style yogurt + 1/4 cup (57g) milk
2.5 cup GF Naturals Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
2 large (213g) peeled, cored, chopped apples
Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers.
Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating untilfluffy.
Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
Gently mix in the buttermilk or yogurt.
Stir in the flours, baking powder, baking soda, salt, and cinnamon.
Fold in the chopped apples.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2cup brown sugar on top.
Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of amuffin comes out clean.
Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn themout onto a rack to finish cooling completely.
You can use any fruit or vegetable you would like with this recipe.