Wheat-Free Fruit-Nut Muffins
Yield
1 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | cup |
cornstarch
|
|
| ¼ | cup |
cashew nuts
chopped |
*
|
| ¼ | cup |
honey
|
|
| ¼ | cup |
safflower oil
|
|
| 1 | cup |
milk, skim
|
|
| 2 | large |
eggs
lightly beaten |
|
| ½ | cup |
apricots
dried |
*
|
| ½ | cup |
cranberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice flour
|
|
| 15 | ml |
baking powder
|
|
| 118 | ml |
cornstarch
|
|
| 59 | ml |
cashew nuts
chopped |
*
|
| 59 | ml |
honey
|
|
| 59 | ml |
safflower oil
|
|
| 237 | ml |
milk, skim
|
|
| 2 | large |
eggs
lightly beaten |
|
| 118 | ml |
apricots
dried |
*
|
| 118 | ml |
cranberries
fresh |
|
Directions
Preheat oven to 400℉ (200℃).
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.
