Caramel Apple Muffins

It's a bright, sunny fall weekend, and so I'm going to share the recipe I stirred up for my daughters.  These will tuck easily into their lunchboxes for next week - to their evident delight.  If they last that long, as the husband has already eaten two.  Yield: 12-16 muffins.

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 egg

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!