Fuji Apple Spice Muffin Recipe
1/2 cup brown rice flour (genmai ko)
1/2 cup white rice flour (kome ko)
1 tbsp. almond flour (almond powder)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 tsp cake spice (cinnamon, nutmeg etc. blend)
1/4 cup unsalted butter, at room temperature
1/4 cup granulated white sugar
1/8 cup brown sugar
1/2 of a large egg, lightly beaten
1/2 cup european/japanese style yogurt (not greek)
1 large fuji apple, peeled, cored, diced
Prepare 8 muffin tins by greasing lightly with butter. You can then sprinkle some brown rice flour in the tins if you like (optional).
Combine dry ingredients including the flours, baking powder, baking soda, salt and spices in a medium bowl and reserve.
In a medium-large bowl, beat the butter and then add the white sugar and brown sugar and mix until fluffy. Add the half of the beaten egg (you can err on the side of generosity) and stir in. When you have a creamy, smooth liquid, fold in the yogurt. Finally, fold in the dry ingredients and lastly, fold in the apple chunks.
Gently spoon the batter into the prepared muffin cups. Bake in a toaster oven for 5 minutes and then cover with aluminum foil. Bake for 15 more minutes and check. Rotate pan if needed if baking unevenly. Bake for another 10 minutes and check with a toothpick. Once a toothpick comes out clean the muffins are done and can be cooled.