- 12
Ingredients
- 1 1/4 cups Carla's Gluten Free All-Purpose Flour Blend
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter (or Earth Balnance spred), softened
- 3/4 cup sugar (or your favorite sugar substitute)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 red apples (14.7 oz.), peeled, shredded, and cut up smaller with 2 knives
- Cream Cheese Frosting (optional) (See Gluten Free Carrot Cake Recipe
Preparation
Step 1
Makes 12 muffins/cupcakes.
Line 12 muffin tins with paper liners, set aside.
Whisk the flour blend, cinnamon, and baking soda together in a medium-sized bowl, and set it aside.
Cream the butter and sugar together on high speed in the bowl of your mixer, fitted with the paddle attachment, 6 minutes. Scrape the sides and bottom of the bowl as needed.
Preheat your oven to 350°F.
Add in the egg and vanilla, and medium speed, just until combined.
Add the apples and beat on low speed just until combined.
Add the flour mixture and beat on medium speed, just until combined, scraping the sides of the bowl as needed.
Distribute the batter between the 12 muffin tins and bake for about 24 minutes, the tops are golden brown, and a toothpick inserted in the middle of muffin turns out clean. Remove the muffins and transfer them to a wire rack to cool. Serve warm or cooled. Cool completely if you are going to frost them.
You have a choice of using tapioca flour/starch or cornstarch in the flour blend recipe. Due to allergies to tapioca, I used cornstarch.