Thursday, October 20, 2011

Frosted Apple Muffins

These muffins smell just like iced oatmeal cookies and it’s almost impossible to know they are allergy-friendly.

2 Cups of diced apples, skinned (approximately 1.50 apples)
1 Cup of sugar
Ener-G Powdered Egg Replacer (equal to 1 egg)
4 Tablespoons butter/butter alternative of your choice (melted)
1 (4 oz) cinnamon applesauce OR ½   cup oil of your choice
½ Cup Rice Bran Flour
1 Cup White Rice Flour
1 Teaspoon Baking Soda
½ Teaspoon cinnamon
½ Teaspoon salt
Vanilla frosting of your choice

Preheat oven to 350°. Spray mini muffin pans with baking spray and set aside.

Slice and peel apples so they add up to 2 cups. Once measured, puree in a food processor or a mini chopper until apples are pureed (2 cup measurement MUST be prior to puree to have the correct consistency). Combine apples and all of the ingredients in a bowl.

Fill the mini muffin cups half way. Bake approximately 30 minutes or until a toothpick comes out clean. Cool on a wire rack completely. Frost with vanilla frosting of your choice.

Makes approximately 24 mini muffins.

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