Wheat-Free Fruit-Nut Muffins

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Wheat-Free Fruit-Nut Muffins

Source: St. Louis Post-Dispatch (adapted)

 

Yield: 12 servings

 

1 c Rice flour

1 tb Baking powder

1/2 c Oat or corn flour

1/4 c Chopped cashews

1/4 c Honey (or alternative)

1/4 c Safflower oil

1 c soy milk

Substitute for 2 eggs (flax gel or EnerG)

1/2 c Chopped dried apricots

1/2 c Fresh or frozen cranberries or Blueberries

 

Preheat oven to 400 degrees.Lightly oil and flour 1 (12-cup) muffin pan.

Combine rice flour, baking powder and oat (corn) flour in large bowl. In

separate bowl, combine cashews, honey, oil, soymilk and egg alternative.

Combine egg alternative mixture with flour mixture, stirring gently. Stir in

apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes

or until muffins are lightly browned and springy to the touch.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes