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Apple Cinnamon Raisin Muffins   1 medium apple, finely chopped, about 1-cup 1/2 cup raisins 1-1/4 cup soymilk 1 egg 1/4 cup vegetable oil 1/2 cup sugar 1-1/2 teaspoon cinnamon 1/2 teaspoon salt 1-3/4 cups GLAD flour or any all purpose GFCF flour 4 teaspoons baking powder 3/4 teaspoon xanthan or guar gum   First chop the apple into small bits or 1/4-inch dice. I don't bother peeling the apple but you could if you felt so inclined. The apple pieces need to be small so they'll cook through while the muffins bake. Also, large chunks have a tendency to tear up the tender crumb of the muffin when the muffins are turned out of the pan or frosted. Set the apple bits aside after you chop them.   Next measure the raisins and place them in a cereal bowl. Run hot tap water into the bowl, enough to cover the raisins. This is called plumping your raisins. It keeps the raisins from turning into teeth-shattering rocks while they bake. It also makes the raisins tender, juicy and child-friendly. Allow the raisins to soak until you need them later in the recipe. Drain off the soaking water before adding the raisins to the batter.   Now prepare the muffin batter. In a medium-sized bowl combine the soymilk, egg, oil, sugar, cinnamon, and salt. Beat well. Add the gluten-free flour, baking powder and xanthan or guar gum. Beat again until the batter is creamy. Stir the apple bits and well-drained raisins into the batter.   Generously oil a dozen muffin cups. Divide the batter evenly between the cups. The cups will be about 3/4's of the way full. Bake the muffins at 400° for about 20 to 25 minutes. The muffins should be puffy and golden brown. Remove the muffin tray from the oven. Allow the muffins to cool for 5 to 10 minutes before turning them out onto the counter.   12 servings without glaze. Per Serving (excluding unknown items): 196 Calories; 6g Fat (28.4% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 263mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.   My kids prefer these muffins frosted in the following glaze:   Powdered Sugar Glaze 1 cup powdered sugar 1 tablespoon melted margarine 2 to 3 teaspoons soymilk 1/2 teaspoon vanilla extract Combine all of the ingredients in a small bowl and beat smooth. Hot muffins can be dipped into the glaze or it can be spooned over top of the muffins. If the glaze isn't quite thin enough then add soymilk or water, no more than 1/4-teaspoon at a time, and beat well after each addition. Continue until the glaze is thinned to your liking.   Whether you like your muffins glazed or plain they are great for breakfast on the run, lunch boxes and healthy snacks for growing kids.   12 Servings with glaze. Per Serving (excluding unknown items): 244 Calories; 7g Fat (26.3% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 274mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1-1/2 Other Carbohydrates.

Proverbs 31:27  She looketh well to the ways of her household, and eateth not the bread of idleness.

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