Granny Apples Muffins

Granny Apples Muffins originated while I was pregnant with my third son.  Craving tart or tangy apples, I made my trek to the market.  There I was, indecisive over fresh, dried and chips.  There is nothing like getting exactly what you want to eat!!  Later that day, I was suddenly inclined to take my craving to the next level.  Granny Apples Muffins include Granny Smith's chewy-dried & Crispy dehydrated chips...and even sauce...they are magical!!

Granny Apples Muffins are moist and sweet with hints of cinnamon spice and fresh lemon zest.  Each bite has a bit of creamy frosting, a tangy morsel of dried apple and a bit of sour apple crunch to round it out.


Ingredients:

1 Bag of Granny Smith Crunchy Dried Apple Chips
1lb Butter at room temp

DRY:

Bean Flour Mix = 4c Total:
-1/2c Garbanzo Flour
-1/2c Sweet White Sorghum Flour
-1c Corn Starch
-1c Tapioca Flour
-1c White Rice Flour
1tsp Xanthan Gum
1tsp salt
1tsp Baking Powder
2tsp Baking Soda
2tsp Unflavored Gelatin
1 & 1/2c Evaporated Cane Juice
2tsp Cinnamon

WET:

3 Whole Eggs
3tsp Vanilla Extract
1c Vegetable Oil
1c Gravenstein Applesauce
2tsp Cider Vinegar
1 & 1/2c Hot water (tap is fine)
2c Dried Apple slices (Medium chop)
Zest & Juice of 2 large lemons (Fine grate on cheese grater)


Gather 2 Medium mixing bowls, electric mixer & beaters, Sharp Large Kitchen Knife & Cutting Board, rubber spatula, dry & liquid measuring cups, measuring teaspoon, cheese grater, Wire whisk, paper muffin cups (or none w/ cooking spray) & muffin tins.

• Preheat oven to 350 degrees.
• Measure out hot tap water & into that, add chopped-dried apple slices (set aside until wet ingred. are mixed).
• Mix all dry ingredients in one bowl with your wire whisk. 
• Add all wet ingredients (Including Water w/ apples in it) into second mixing bowl & mix w/ electric mixer.
• Pour wet onto dry and begin mixing w/ electric mixer on low speed (for about 2mins).  (Be sure to clean the sides of the bowl w/ spatula to prevent dry flour clumps).
• Insert paper muffin cups into muffin tins or spray tins with cooking spray.
• Using a medium icecream scoop, ladel 1 scoop into each muffin cup.  If you are making mini-muffins, use a smaller scoop.
• Bake for approx. 10-15mins...depending on your oven.  Muffins will turn golden and should feel springy but not squishy to the touch.  Remember that they are better a little less than over because they will continue to cook for a bit while cooling.
• Make Frosting

Basic Frosting:
1lb of butter @ room temp
1tsp Vanilla Extract
3/4 to 1lb bag of powdered sugar
Cream Butter & Vanilla
Add in powdered sugar slowly while mixing.
Beat until smooth.
Spatula into a frosting bag fitted with your tip of choice.

• Remove muffins from oven. Extract  each from muffin tin onto a rack or cool, clean surface. Let cool for approx 1 hour.
• Frost from bag and sprinkle the crispy apple chips on top.

Tip: If you plan to eat at a later time, refrigerate cupcakes and wait to adorn with apple chips until just before they are served.  This way, they will remain crunchy and add a lot of texture.


Smile and Enjoy!!!