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I Can’t Believe They’re Gluten-Free Muffins

Tender! Chewy! And..... *drum roll + loud cymbal* gluten-free muffins that stay soft for days! No more baking disappointment of GF muffins that crumble and dry up after they cool off out of the oven, or muffins that taste like they're "different". It's difficult to tell these are gluten-free at all. Below is a recipe for an apple pie-flavour version. You can switch up the fruit and spices as you wish and make other flavour profiles; I'm thinking of adding raisins and nuts, or adding blueberries and bananas to future batches.

Gluten-Free Apple Pie Muffins

Makes 12 regular size muffins

Grease muffin cups and preheat oven to 350.

Sift together the following:
1 c tapioca flour
3/5 c corn starch
1/4 c + 1 tbsp brown rice flour
2 tbsp guar gum
3-1/2 tbsp egg white powder
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp salt

In a separate and large bowl stir together:
1 c water
2 tbsp buttermilk powder
1 tsp vanilla
1/4 c melted butter
2 apples, peeled and diced

In another bowl whisk these together until frothy:
1/2 c light brown sugar
1/2 c dark brown sugar
1 egg

Pour the egg mixture into the bowl of apples and liquids. Give it a quick stir. Then add in the flours mixture until combined.

Spoon into greased muffin cups and bake for 30-35 minutes until browned.

Yum!