Spiced Apple Cranberry Filled Muffins (gluten free) (Edit recipe)

A recipe "riff" on a new recipe I have coming up soon with my sweet friend Alli of @allisappetite - also a creator here. We worked on a family recipe together to make it gluten free and the results were AMAZING! We'll be sharing that one soon. Since we love muffins so much, I couldn't resist making a variation of that recipe and these are the result! These are filled with the cranberry sauce you get after making the CRANBERRY SIMPLE SYRUP I shared last month. The combo of spiced apple with the cranberries and a kiss of orange are so, so good!! Enjoy!

15 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	362
Fat:	12 g
Carbohydrates:	59 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	216 mg
Fiber:	2 g
Sugars:	38 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 9-10

Ingredients

1.75 cups Primal Palate Gluten-free All-Purpose Flour, can sub AP flour 1:1 if you don't need gluten free!
1 cup Granulated White Sugar
1 tsp Baking Powder
1 tsp Ground Cinnamon
.5 tsp Sea Salt
.125 tsp ground Cloves
2 whole Eggs, room temperature
.5 cup Avocado Oil
2 Tbsp Orange Juice
1.5 tsp Pure Vanilla Extract
1 whole Orange Zest, zest of one orange (optional)
2 cups organic Apple, 2 cups grated, skin on or not (use your favorite variety of apple)
2 Tbsp Granulated White Sugar
1.5 tsp Ground Cinnamon
.5 - .75 cup Cranberry Spice Simple Syrup (Paleo) (click for recipe), cranberry sauce left over from recipe noted

optional garnish

1 Tbsp Powdered Sugar, for dusting

optional garnish #2

.5 cup Powdered Sugar
2 - 3 tsp unsweetened Apple Juice

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400° and line your muffin tins with parchment liners.
In a medium sized bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Whisking well to combine, set aside.
In another bowl, add egg, oil, orange juice/zest and vanilla. Whisk well to fully combine then pour into the dry ingredients. Mix well with a rubber spatula, keep in mind the batter will be on the thick side until the apples are added.
Add grated apples into a small bowl and toss with sugar and cinnamon to fully coat. Add this to the batter and fold into the batter until well incorporated.
Spoon batter into prepared muffin tin to about the top edge of the liner. Using a small spoon, add a dollop of cranberry sauce pressing it in a bit so it is in the center of the batter. Repeat with all muffins (you should get 9-10) then sprinkle a bit of sugar on top of each muffin, if using.
Place muffins in the oven and IMMEDIATELY reduce oven temp to 385°. Bake for 32-35 minutes or until a deep brown. You’ll be tempted to take these out sooner, but be patient and let them get that golden color!
Remove from the oven and allow to set in the muffin tin for 5 minutes, then carefully remove to a cooling rack.
Enjoy as is or dust with powdered sugar or alternately, mix ½ cup powdered sugar with apple juice until you have the consistency you want, then drizzle over the top of the muffins.

Notes

You can use whatever cranberry sauce you'd like, or even your favorite jam. But also, PLEASE TRY MAKING YOUR OWN! The CRANBERRY SPICE SIMPLE SYRUP is so dreamy and the leftover sauce is naturally sweetened with just a kiss of spice from the cinnamon stick and cloves!