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APPLE MINI MUFFINS, WITH MAPLE FROSTING

INGREDIENTS

1/2 CUP COCONUT FLOUR

1/4 TSP SEA SALT

1/2 TSP BAKING SODA

1 TSP APPLE CIDAR VINEGAR

3/4 CUP APPLE SAUCE

3 EGGS, LIGHTLY WHISKED

3 TBS COCONUT OIL, MELTED

1 SMALL APPLE, DICED

MAPLE FROSTING

3/4 CUP RAW CASHEWS

3 TBS COCONUT OIL (MELTED)

4 TBS PURE MAPLE SRYUP

2-4 TBS WATER

1 TSP FRESH LEMON JUICE

1 TSP CINNAMON

PINCH SALT

METHOD – MAKES 40

• SOAK CASHEWS 2-3 HOURS IN HOT WATER BEFORE STARTING

• PREHEAT OVEN 175 DEGREES

• COMBINE DRY INGREDIENTS IN A LARGE BOWL

• IN A SEPARATE BOWL, MIX WET INGREDIENTS

• POUR WET INGREDIENTS INTO DRY AND MIX THOROUGHLY, STIR THROUGH DICED APPLE

• 3/4 FILL MINI MUFFIN TINS WITH MIX (I USED PATTY CASES, OTHERWISE ENSURE YOU GREASE CUPS). BAKE FOR 15 MINS OR UNTIL GOLDEN & A WOODEN SKEWER COMES OUT CLEAN, ALLOW TO COOL BEFORE ICING

• TO MAKE FROSTING, BLEND ALL INGREDIENTS IN A HIGH SPEED BLENDER, ADDING WATER UNTIL SMOOTH

• STORE IN AN AIRTIGHT CONTAINER, I KEEP IN THE FRIDGE, CAN BE FROZEN 

YOU COULD ADD IN BLUEBERRIES TO THE MIX, YOU COULD LEAVE MAPLE SYRUP OUT OF FROSTING & ADD VANILLA EXTRACT FOR A VANILLA FROSTING, MIGHT NEED TO INCREASE WATER

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/apple-mini-muffins.html

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