Apple Cinnamon Muffins

These apple cinnamon muffins always go down well when I take them to a “bring a plate” function.  They are very soft and moist.  I use tinned apple because it’s much more convenient!  I use the Delish brand of tinned apple called “Pie Filling”.  The 550g tin has just over 2 cups in it so I freeze the remainder for the next time I make these muffins.

I find I get between 9 and 12 medium size muffins from the mixture, depending on how generous I am when I start filling the tins!  To get 12, each tin is about half full.

Ingredients:

• ⅔ cup brown rice flour
• ⅔ cup white rice flour
• ¾ teaspoon xantham gum
• ¾ cup sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• ⅓ cup milk
• ¼ cup oil
• 1 egg, lightly beaten
• 1 cup diced cooked apple

Method:

Use a 12-cavity medium-size muffin tray.  Either grease each cavity or line each with baking paper or a cupcake case.

Combine flours, gum, sugar, baking powder and cinnamon in a bowl.

Add the milk, oil, egg and apple. Stir until all of the ingredients are just combined.

Pour mixture into muffin tins and set aside to stand while oven heats.

Heat the oven to 190° C.

Place the muffin tray in the heated oven and bake the muffins for 20 minutes.  Test with a skewer before removing from the oven.