gluten-free eats

I made the cranberry apple cake as muffins, and they turned out better this time--they cooked--but they still scared me when I tried to take them out of the muffin tins because they felt very soft like they were still soupy inside.

They weren't, but they're very moist and kind of pudding-y from all the apples. If I make them again, I'm going to cut down on the apples. I've decided two cups of chopped apple to two cups of flour is not ideal for muffins.

Also they're sweet, like tiny, soft coffee cakes, so not really what I'd consider a muffin, but part of that might be because I used orange juice in them instead of milk.