I went with a bit of a cranberry theme, but a variety of ingredients can be used, such as banana, apple, blueberries etc
RECIPE:
1 cup white rice flour
2 tsp baking powder
½ tsp salt
1 egg
½ cup fruit juice (I used cranberry
and apple)
2 Tbs fructose
2 Tbs canola oil
¼ cup berries or other chopped up bits
of fruit and/or nuts (I used dried cranberries)
Mix all dry ingredients together, then
add in liquids and mix ingredients together. Don't over beat. Place
in a greased 6-muffin tray. Bake for approximately 20 minutes in a
pre-heated oven around 200 degrees Celsius. Makes 6 medium-sized
muffins.
The oven is fairly hot, so just keep an
eye on the muffins and test them with a cake tester after 20 minutes
to see if they are cooked through. Otherwise, just leave them in for
another 5 minutes and text again. The cake tester should go in
smoothly... without sticky sponge attached to it.
They're slighter more dense than
regular muffins, but make for a great gluten-free breakfast snack.
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