{Allergy Free} Apple and Caramel Muffins

Apple and Caramel Muffins

1/2 cup olive oil

1 1/3 cup brown sugar packed

1 1/2 tsp egg replacer whisked with 2 T rice milk

2 tsp vanilla

1 cup rice milk whisked with 1 tsp lemon juice

2 1/2 cups flour blend

3/4 tsp xanthan gum

1/4 tsp sea salt

2 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 cup diced apples (peeled)

Streusel Topping:

1 T Earth Balance

1/3 cup packed brown sugar

1/2 tsp cinnamon

1/8 tsp xanthan gum

Caramel Icing

2 T Earth Balance

1/4 cup brown sugar

2 T rice milk

1 tsp vanilla extract

1 1/2 cups powdered sugar

Mix the dry ingredients (flour through baking soda) in a bowl.
Mix the wet ingredients (olive oil through rice milk mixture) in another bowl.
Add the wet ingredients to the dry ingredients and mix well.
Gently fold in the apples.
Pour into greased muffin tins and add streusel topping.
Bake at 400 for 15 minutes.
Then lower the temperature to 350 and bake for 10-12 more minutes until tops spring back.
Let muffins cool in pans for 10 minutes and then remove and let cool on wire racks.

To make icing:
Combine Earth Balance through rice milk in small saucepan and heat over medium low heat.
Whisk until the brown sugar has melted.
Then add vanilla and powdered sugar.
Drizzle warm icing over muffins.

Makes 12 large muffins.