Caramel Apple & Buckwheat Flour Muffins

• 80 grams Confectionary rice flour
• 22 grams Buckwheat flour (powdered)
• 10 grams Sweet potato powder
• 3 grams Ginger powder
• 1 grams Cinnamon powder
• 4 grams Baking powder
• 1 1/2 grams Baking soda
• 50 grams Unsalted butter
• 85 grams Granulated sugar
• 60 grams Egg
• 60 grams Milk
• 1 dash Vanilla oil
• 157 grams Caramelized apple
• 1 Whipped cream
• 1 Small apples
• 1 Granulated sugar

1. Slice only the centers of the small apples.
2. Place on a baking tray and cover both sides with the sugar 3x.
3. Bake Step 1 in a 100C oven for 90 minutes to dry out.
4. Place into a bag along with a drying agent.
5. Combine all of the ingredients.
6. Soften the butter to room temperature.
7. Combine with the granulated sugar and then add the egg and mix.
8. Mix Step 4 very well until evenly blended.
9. Have the milk at room temperature.
10. Add the milk and the vanilla oil to Step 5 and mix well.
11. Add Step 3 to Step 6 and blend together well.
12. Add the finely chopped caramel apples to Step 7 and stir them in.
13. Here is a recipe to caramelize apples.
14. Please see this recipefor Tart Tatan!
15. Fill the muffin cups about 80% with the batter and bake in a 180C oven for 18-20 minutes.
16. Remove from the oven and place on a cooling rack to cool.
17. Use a palette knife to spread whipped cream on top in a pyramid shape.
18. Decorate with the small apples from Step 2 and they're done.

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Taken from cookpad.com/us/recipes/171739-caramel-apple-buckwheat-flour-muffins (may not work)