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Apple Cider Muffins

cider muffins with apple peel topping

Apple peel topped cider muffins

What do you do with leftover apple peels?  I mean, besides eat them?

If it were up to me, I’d leave the peel on apples most of the time.  But not everyone likes it that way, so . . .

Here’s a truly tasty gluten free muffin recipe that puts leftover apple peels to good use.

Apple Cider Muffins with Apple Peel Topping

Combine the dry ingredients in a mixing bowl:

2¼ cups sorghum flour blend

¾ cup sugar

1 tablespoon baking powder

1 teaspoon cinnamon

¼ teaspoon guar gum

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon each, ginger and nutmeg

Combine the wet ingredients, then add to mixing bowl:

2 eggs

½ cup unsweetened Greek yogurt

½ cup olive oil

½ cup apple cider

1 tablespoon pure vanilla extract

Fold in:

1-2 cups diced apples

Preheat oven to 350 degrees. Fill paper lined muffin tins with batter. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with topping before baking. Bake muffins for about 24 minutes, until tester inserted remains mostly clean. Yield: 18 apple cider muffins

Apple Peel Topping

Slice peels from 2 Fuji apples into thin strips.  Place peels in a microwave safe bowl.  Add 2 tablespoons apple cider, 1 teaspoon sugar, and a dash of cinnamon.  Cover and microwave on high for one minute to soften.  Remove from microwave.  Stir in 4-5 tablespoons gluten free oats.  Sprinkle on muffins before baking.

~ Note ~

Combining many flours usually gives the best result for gluten free baked goods.  A sorghum flour bread blend is ideal for this muffin recipe.

Sorghum Flour Bread Blend

Mix together thoroughly.  Use this blend in recipes when making gluten free bread or muffins.  Get more info on gluten free flour blends here.  Many thanks to the nice guys at Nu Life Market for the sorghum flour!

Light, but full of cider sass, muffins.