Gluten Free Apple Cake Muffins

Preheat the oven to 375ºF. Line a twelve cup muffin tin. In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar. Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic. Stir in the apple pieces by hand. Spoon the batter evenly into the muffin cups. Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack. Option: Sift tops with powdered sugar when cooled a bit. Wrap and bag leftover muffins, and freeze them to preserve texture. These gems make perfect grab-and-go treats. Make one dozen muffins. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.  Notes: I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice. For an egg-free, vegan version, I don't see why egg replacer wouldn't work. I have had great luck making gluten-free vegan muffins - see my Vegan and Vegetarian Recipe Index for vegan muffin recipes and inspiration. For more substitution help, please see my guide to baking with substitutions here.