GF Apple Cinnamon Muffins

Hannah and I have been doing the gluten free thing for exactly a month !!!  (for all those worriers out there, it's because she has been diagnosed with celiac disease, not because I was bored and needed a new challenge)
Last night, supper was just for the girls and I - we've had rice lately and Mexican too, and quite frankly, I didn't feel like experimenting with yet another so-so pasta - so pulled out an old favorite.  Muffins!!  I haven't attempted anything like since Hannah was diagnosed, but figured why not.  Started going through the cookbooks and liked this one the most.  I have to say, everything I've made from this particular cookbook is awesome!! "America's Test Kitchen: How can it be Gluten Free?"

Here's the recipe -- it starts with a flour mixtures, of which you use a little over half. That's the only issue with this cookbook, but I've started making up the flour mixture and having it ready, mostly because this IS the book I use most.

12oz white rice flour
3.75 oz brown rice flour
3.5 oz potato starch
1.5 oz tapioca starch
1 1/2 Tbsp milk powder

I know -- all white stuff, but I'm experimenting with ways to make it better, especially bread.

Okay, on to the recipe -- makes 12 normal to large size muffins

11 oz of the flour mixture
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 teaspoon of either xanthan or guar gum
3/4 c white sugar (next time I'm only using 1/2)
6 Tbsp butter, melted
1/2 c plain yogurt
3 large eggs
1 tsp vanilla
1 tbsp. ground flax (not in the batch I made, but will add next time)
1 medium to large apple, diced into small pieces (approx. 1 - 1 1/2 cups)

Whisk together flour, baking powder, salt, cinnamon, nutmeg, flax and gum of choice.
In a separate bowl combine sugar, butter, yogurt, eggs and vanilla.

Add to flour mixture and stir until well combined.  Fold in apples (or blueberries, or cranberries with orange zest, whatever suits your fancy) cover with plastic wrap and let sit for 30 minutes -- this is the important part.  Once batter has rested, spoon into prepared muffin pan.

Heat oven to 375 and bake for 20 minutes.  They will brown a little on top, but not too much.

These would also be good to use lemon extract and add some zest and poppy seeds.  Just your basic muffin batter.