1/2 c. millet
3/4 c. white rice flour
1/4 c. sweet rice flour
1/2 c. tapioca starch
1/2 c. sugar
2 tsp. Baking powder
1/4 tsp salt
1/4 tsp cinnamon
1-3/4 tsp xanthan gum
1/4 c. oil
3/4 c. + 2 Tbsp milk
1 c. chopped apple (about 2 small or one large. I fed my little one a couple quarters while baking, so...)
3/4 c. Kraft caramel bits
Coarse sanding sugar, if desired
Preheat your oven to 400 degrees. Prepare a cupcake pan. (You'll notice wrappers in the picture. Next time, I will use NO papers, and nonstick cooking spray. Sometimes the caramel sticks to the paper.)
In a medium bowl, sift together the dry ingredients.
In a second bowl, whisk together the egg, oil, and milk.
Peel and core and chop the apple. Place it in a little lemon juice and water to prevent browning while you work. So now we're right about here:
Now, make a well in the dry ingredients, pour in the egg mixture, and whisk just to combine. Then stir in the apples and caramel bits:
Fill the wells in the cupcake pans around 2/3 full. The batter is filled with apples and caramel bits, which don't rise, so you can be a little more generous than usual here:
Sprinkle with sanding sugar, if you wish. It's a nice little added crunch. Then bake for about 20 minutes, or until golden:
Cool for a few minutes in the pan, then take out and cool completely on a wire rack. They're a pretty muffin, and very tasty.
Enjoy this little taste of fall!
And please check out the #applelove compilation of recipes. Hosted by some great food bloggers, including EA Stewart. Go check out the fab GF Apple Oatmeal Crisp Recipe!