Gluten-free Apple-Oat Muffins with Cranberries and Walnuts
1 large apple, quartered
1/2 cup dark brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of ground cloves
2/3 cup toasted walnuts, chopped
2/3 cup dried cranberries (or other dried fruit)
1 cup vanilla Greek yogurt
1/4 cup milk
3 Tbs. vegetable oil
1 cup natural applesauce
1 tsp. vanilla extract
12 4-inch parchment paper squares
Move the oven rack to the midde position. Heat the oven to 375 degrees F. Peel and dice 3 apple quarters and cut remaining quarter into 12 thin slices for garnish. Set aside.
In a medium bowl, combine dry ingredients (flour through cloves), then stir in walnuts, diced apple and dried cranberries.
In a large bowl, whisk together the yogurt, eggs, milk, oil, applesauce, and vanilla. Pour into the dry ingredients and stir just until combined.
Place one parchment paper square in each cup of a 12-cup muffin tin. Divide batter amond cups, topping each with an apple slice from reserved quarter. Sprinkle top with additional oats and cranberries if desired. Bake until muffins begin to brown around edges and are firm to the touch (25-50 minutes). Remove muffins from the tins and allow to cool. Store leftovers in an airtight container.
Makes 12 muffins.