Gluten-Free Mulled Apple Cider Muffins
2 tablespoons packed light brown sugar
3 tbsp. brown rice flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, diced
1/2 cup finely chopped walnuts

Apple Pie Base:
1 tbsp. butter
3 or 4 small apples, peeled and sliced
1/4 tsp dried lemon peel (optional)
1/2 lemon, juiced
1 tsp. vanilla
1 tbsp. and 1 tsp. brown sugar
heaped 1/2 tsp or more cinnamon

2/3 cup brown rice flour
1/3 cup garfava bean flour
1 cup all-purpose white GF flour blend such as Bette Hagman’s Gourmet blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/3 cup brown sugar
1/2 cup applesauce
1/3 cup honey
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Preheat oven to 400F. Coat a regular 12 muffin tin with cooking spray.

Heat a nonstick pan on medium and melt your butter. Just as it starts to brown, throw in your apples and sprinkle them with optional lemon peel. Let them begin to brown, and then turn and add lemon juice and vanilla. As the second side browns, add your brown sugar and cinnamon and turn one more time. Let apples become soft and move to side of the pan. Throw in the walnuts for your strudel to the empty part of the pan and let them brown lightly, turning once and then taking everything off the burner. Don’t mix the apples and walnut together!

In a large bowl, combine all the dry ingredients for your muffin from brown rice flour to the nutmeg. Whisk together to combine.

Put your egg and brown sugar in a small to medium bowl and whisk together. Add applesauce, honey, apple cider, yogurt and oil together and whisk until combined. Make a well in the dry ingredients and pour your combined liquid ingredients into the well, making sure to leave a few teaspoons of liquid in the small to medium bowl. Fold in your liquid ingredients to the dry ingredients. Quickly place the streusel ingredients into the small to medium bowl and combine everything together with your fingers. Don’t forget the toasted walnuts from your nonstick pan! (Leave the apple pie filling in the pan!)

Assemble your muffins by putting a small layer of batter in the muffin tin. Then put a layer of the apple pie filling over the batter. Cover it with a layer of batter. Then sprinkle the streusel generously on top of each muffin.

Bake for 25-35 minutes or until muffins are a nice golden brown and separate easily from the muffin tin. Leave them in the muffin tin for a few minutes or separate muffins from the pan gently with a butter knife. Put on a wire rack to cool.

The most awesome muffins ever. DH said you can’t tell at all that they are gluten-free. All I know is that I want them for breakfast every day from now on!