These yummy muffins were developed for the Gf-Zing! website. The large amount of cinnamon balances the blandness of rice-based flours.
Use a 12-muffin pan, and line with aluminum foil liners.
In a large bowl, mix:
1/2 cup vegetable oil
1 cup sugar
1 egg or 1/4 cup egg substitute
1 cup unsweetened applesauce *
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoons xantham gum
Mix throroughly, then stir in 2 cups Bette’s Featherlight Rice Flour Blend (Authentic Foods makes a pre-mixed bag of this flour blend, or you can mix your own using the directions in one of Bette Hagman’s books.)
Next, stir in 1 cup dried cranberries, and 1/2 cup broken or chopped pecans. Stir to blend thoroughly.
Spoon the batter in to the muffin liners, then bake at 350 for 20-25 minutes until a toothpick comes out clean.
* If by chance you do not have any ready-made applesauce, you can make your own with a couple of apples. Poke several holes in the apples with a fork. Microwave the apples on the setting you use for baking potatoes, until they are cooked through. Cool them so that you can peel them without burning yourself. Remove the soft apple from the peel, discard the seeds and core, and mash away. That’s it!
Make sure all your ingredients, including the spices, are gluten free.
Other muffins you might like:
Donut Muffins (lower refined sugar recipe)0
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