Apple Kugel Roses Susie Fishbein

I haven't made these in a long time.  When I saw the recipe in Kosher by Design, I knew it would be perfect for Rosh HaShana.  Of course, you can make a large apple kugel and I probably will for the holiday of Sukkot.  There is something about the muffins that is endearing.  I love portioning them out, each person, getting his/her own.  This year, I made them in the shape of roses and they are delicate and pretty and great to eat.

I am sending this in to the collection of recipes that make up the results of Sweet or Savory Kitchen Challenge, organized by Ricki of Diet, Dessert and Dogs and  Kim of Affairs of Living.  This is a true challenge, a very exciting one and I think, we come away learning how to cook for our friends who are limited, in what they eat.  Take a look and perhaps, you have a recipe that fits the bill.

Apple Kugel Roses

Ingredients:

 Ener-G Egg Replacer equivalent of three eggs

1/2 cup canola oil

3/4 cup agave

1 tsp cinnamon

1 tsp almond extract

1 teaspoon pure vanilla extract

1 cup gluten-free flour   
1/2 tsp baking powder

3 baking apples - peeled and cut into small pieces

1/4 cup chopped almonds or walnuts – I used walnuts  (I skipped these for Rosh HaShana but will include them for Sukkot.)

Method:

Preheat oven 350. Grease 12 muffin tins or used liners, greased.  I used my rose shaped minis.

In large bowl, mix egg substitute, oil, agave, cinnamon, almond extract, gluten-free flour,and baking powder until smooth. Do not overmix.

Place a small mound of apples into each muffin tin.

Bottom of rose where the apples landed.

Spoon batter into each tin to cover apples.

Bake 20-30 minutes.

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