Allergy-Free Muffins

Contributed By: foodallergymama
Great Foods Without Worry

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Meal Type: Snack

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Ingredients

1 cup Brown rice flour
1/2 cup Potato starch
1/4 cup Tapioca flour
1/4 cup Sorghum flour
1/2 tsp Xanthan gum
1 tbl Egg replacer
1 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp Salt
2/3 cup Sugar
1/3 cup Canola oil
1 tsp Vanilla extract
1/2 cup Rice milk
1/2 cup Cinnamon applesauce
Optional add-ins:
1 cup Shredded carrots, blue berries, cranberries, raisins, or craisins.

Preparation

Preheat oven to 375. Grease 12 muffin cups or line with baking paper.

Mix all dry ingredients thoroughly in a bowl. Make a well in the center of the dry ingredients, and then add applesauce, milk, vanilla and oil into the well. Stir just until mixed. Add optional add-ins if desired.

Pour into prepared muffin pan.

Bake approx. 15 minutes or until lightly brown.

Cook's Notes

TIME SAVER ~ Make additional batches of dry ingredients, place in storage bags and keep in refrigerator until ready to bake. Place dry ingredients from bag into mixing bowel and add wet ingredients to complete recipe. Eat within 2-3 days or freeze. Freezing method ~ Wrap each muffins with freezer Press n' Seal wrap and place in freezer storage bag. Thaw overnight in refrigerator or at room temperature in 30 minutes.