Muffins

I had to catch up on some baking so I'd have snack items for the boys, so I whipped out a couple of batches of muffins last night and thought I'd share.

Apple Muffins
By Raechel Medina

1/2 c. brown rice flour
1/2 c. millet flour
1/4 c. flaxmeal
1/2 c. potato starch
3/4 c. cornstarch
3/4 c. sugar
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/4 tsp. xanthan gum
1/4 c. canola oil
1/4 c. applesauce
1/2 c. water (or milk substitute)
2 eggs
1-2 c. peeled, cored & chopped apple (I use however much I have on hand - last night was 2 medium apples)
turbinado sugar (optional, for topping)

Whisk all dry ingredients together in a medium bowl.  Add wet ingredients and mix to combine, then add apples.  Once well mixed, divide into greased muffin tins or cake pan (I get 18 muffins or 12 muffins and a small round cake pan.).  Sprinkle with a bit of turbinado sugar, if desired.  Bake in preheated 350 degree oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
To store at room temperature, don't seal up tight or they will get gooey, although you can always toss them back in the oven for a couple minutes to remedy this.  To freeze, omit the sugar topping.

Mexican Chocolate Muffins
my tweaked version of Stephanie's Gluten Free Chocolate Muffins

1 c. brown rice flour
1/3 c. potato starch
2 Tbsp + 2tsp. tapioca starch
1/2 c. cocoa powder
1/2 c. sugar
1 Tbsp baking powder
1 tsp. xanthan gum
1 tsp. cinnamon
1/8 tsp. cayenne (a bit more if you want a kick, but this amount gives just a hint of  a tingle)
1/4 tsp. salt
1/4 c. canola oil
1/4 c. + 2 Tbsp water (or milk substitute)
2 eggs
1 1/4 c. unsweetened applesauce
1/2 - 3/4 c. Enjoy Life chocolate chips (optional)

In a medium mixing bowl, stir together dry ingredients.  Add wet ingredients and mix well.  Stir in chocolate chips, if using.  Divide batter into greased muffin tin.  Bake in preheated 350 degree oven for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.  Makes 12 muffins.