1/3 cup granulated cane sugar
4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
3 Tbs. agave nectar or 4 Tbs. honey
½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
1 cup Jules Gluten Free All Purpose Flour
½ cup almond meal or brown rice flour
2 Tbs. flax seed meal (optional)
2 Tbs. mesquite flour or unsweetened cocoa
½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
2 tsp. gluten-free baking powder
½ tsp. baking soda
½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
½ cup raisins or diced apples (optional)
Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F convection or 350 static.
Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and apple butter until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth.
Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.
Yield: Approximately 15 muffins or 24 mini-muffins.