Apple Cinnamon Muffins

Makes 12 muffins

Ingredients

• 1⁄2 cup (125 ml) butter, at room temperature

• 1⁄2 cup (125 ml) packed brown sugar

• 1⁄4 cup (60 ml) liquid honey

• 2 large eggs

• 1 tsp (5 ml) vanilla extract

• 1⁄4 tsp (1.25 ml) salt

• 1 tsp (5 ml) baking powder

• 1 tsp (5 ml) baking soda

• 1 tsp (5 ml) cinnamon

• 1 1⁄2 cups (375 ml) all-purpose gluten-free flour (use a gluten-free flour that includes xanthan gum, like President’s Choice brand)

• 1⁄2 cup (125 ml) buttermilk

• 2 apples, unpeeled, seeded, minced or coarsely grated (the chopped grated apple should equal about 1 1⁄4 cups)

• 1⁄2 cup (125 ml) chopped pecans or walnuts (if you do not want to use nuts, try substituting ½ cup of raisins or dried cranberries)

Instructions

1. Preheat oven to 375° F (190° C). Mist muffin tins with cooking oil spray.

2. In a mixing bowl, cream butter until smooth. Add brown sugar and honey and beat well. Add eggs and vanilla, beating well and scraping the bowl. Add salt, baking powder, baking soda and cinnamon and blend. Stir in flour and buttermilk. Add chopped apples and pecans and stir just until combined.

3. Spoon batter into prepared muffin cups, filling 2⁄3 full. To garnish, place a few chopped apples or pecans on the top of each muffin before putting them into the oven.

4. Bake for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean. These muffins are delicious served warm.

Store muffins in the refrigerator for four days or freeze for up to a month.

Recipies and photos courtesy of Patricia Chuey, recipe developer.