MAKES  6  LARGE MUFFINS

These muffins will fill your kitchen with the

unmistakable aroma of apples and cinnamon.

They are dense and moist, and they travel and

store well, so make a batch and freeze them for a

future trip.

LIQUID INGREDIENTS

1 large egg, at room temperature

1 3 cup canola oil

1 teaspoon pure vanilla extract

2 cups peeled and finely chopped Granny Smith

apples (about 2 medium apples)

DRY INGREDIENTS

1 cup Carols Sorghum Blend

¹⁄₃ cup(s) sorghum flour

¹⁄₃ cup(s) potato starch/cornstarch

¹⁄₃ cup(s) tapioca flour  

¹⁄₂ cup packed light brown sugar

2 teaspoons xanthan gum

1 teaspoon ground cinnamon

³⁄₄ teaspoon salt

¹⁄₄ teaspoon ground nutmeg

¹⁄₂ cup dark raisins

¹⁄₂ cup chopped walnuts

1 Place a rack in the middle of the oven. Preheat

the oven to 325°F. Generously grease the cups

of a 6-cup large non-stick (gray, not black) muffin

pan or line them with paper liners and coat with

cooking spray.

2 In a medium mixing bowl, whisk the egg, oil,

and vanilla together just until blended. Stir in the

apples.

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