Apple of my eye bliss bites
Apple Orchard Muffins
6 Tbs. butter, melted
1 cup coconut sugar
1⁄3 cup applesauce
1⁄2 cup, plus 2 Tbs. milk,
2 tsp. vanilla extract,
1 cup quinoa flour
11⁄2 cups, plus 1 Tbs.
oat flour, divided
1 tsp. cinnamon
1 Tbs. baking powder 1 Granny Smith apple, peeled and diced
1 cup powdered sugar Red food coloring
12 mini Tootsie Rolls
2 oz. marzipan
Green food coloring
1 Heat oven to 350°F. With electric mixer on medium speed, beat 4 Tbs. butter, coconut sugar, applesauce and egg 1 min. Beat in 1⁄2 cup milk and 1 tsp. vanilla. Slowly add quinoa flour,
11⁄2 cups oat flour, cinnamon and baking powder. Beat until incorporated. Toss diced apple in remaining oat flour; fold into batter. Divide batter among 12 lined muffin tins. Bake 20 min. Let cool.
2 With electric mixer on low, beat powdered sugar with remaining butter, milk and vanilla; tint with red food coloring. Dip cooled cupcakes in glaze. Chill at least 1 hr. or until set.
3 Roll Tootsie Rolls to look like apple stems. Stick in cupcake centers. Tint marzipan with green food coloring; roll out to 1⁄4" thickness. With paring knife, cut out 12 leaves; use knife to create leaf lines on one side. Press 1 leaf into each stem.
Active time: 45 min. Total time: 2 hrs. Makes: 12
Packed with energizing amino acids and minerals from quinoa flour and coconut sugar, these adorable treats are sure to sweeten your little scholar’s day