Preheat oven to 400°F. and lightly spray a
12 cup muffin tin with non-stick spray or line with paper cups.
Rehydrate apples in apple juice for at least 5 minutes. Drain well.
In a large bowl, sift together flour, xanthan gum, baking powder, salt, nutmeg and sugar. Whisk to combine.
In a separate bowl, whisk together the eggnog, eggs, canola oil, vanilla and rum extract.
Add wet ingredients to the dry ingredients and stir until just combined. Add apples.
Divide the batter between the muffin cups. Cups will be nearly full.
Bake for 15 – 17 minutes, or until tester comes out clean. Cool in pan for 5 minutes before removing to rack continue cooling.
While muffins are cooling, stir together powdered sugar, vanilla and
eggnog. Mix until smooth. Dip the muffins in the glaze or spoon on
top. Let glaze set (5 – 10 min.) before serving.