Wheat-Free Fruit-Nut Muffins - wheatfree - glutenfree
Recipe by: St. Louis Post-Dispatch
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
1/4 c Safflower oil
1 c Nonfat milk
2 Eggs; lightly beaten
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 flour in large bowl. In separate bowl, combine
cashews, honey, oil, milk and eggs. Combine egg 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.