These apple muffins are hardy, satisfying and moist. Feel free to add more spices for extra kick. If your gluten-free muffins are coming out very dense, try checking your baking powder freshness. Combine 1 teaspoon baking powder with 1/3 cup hot water. The mixture should bubble vigorously. I figured this out the hard way, after baking a big batch of these muffins and wondering why they turned out like little bricks. A quick trip to the store for some fresh baking powder remedied the situation. My second batch (pictured below) came out much lighter!

Ingredients:

• 3 cups oat flour (or 3 1/4 cups rolled oats)
• 1/2 cup chopped walnuts
• 1/2 cup evaporated cane juice
• 1 T baking powder
• 1 t cinnamon
• 1/2 t salt, nutmeg and cardamom
  
  
• 2 medium apples
• 1 3/4 cups water

1. Preheat the oven to 375 degrees.
2. Lightly oil a 12-muffin tin.
3. Blend 3 1/4 cups rolled oats or use pre-ground oat flour.
4. Combine all the dry ingredients in a large bowl.
5. Core the apples (leave skins on) and blend with the water until smooth.
6. Pour the wet ingredients into the dry ones and mix until just combined.
7. Bake 30-35 minutes until muffin tops are golden.

Yield: 12 muffins