Apple of my eye bliss bites

Apple Orchard Muffins

6 Tbs. butter, melted

and divided

1 cup coconut sugar

1⁄3 cup applesauce

1 egg

1⁄2 cup, plus 2 Tbs. milk,

divided

2 tsp. vanilla extract,

divided

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