Ap­ple of my eye bliss bites

Ap­ple Or­chard Muffins

First For Women - - Love -

6 Tbs. but­ter, melted

and di­vided

1 cup co­conut sugar

1⁄3 cup ap­ple­sauce

1 egg

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

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