Wheat-free fruit-nut muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice flour |
| 1 | tablespoon | Baking powder |
| ½ | cup | Oat or corn flour |
| ¼ | cup | Chopped cashews |
| ¼ | cup | Honey |
| ¼ | cup | Safflower oil |
| 1 | cup | Nonfat milk |
| 2 | Eggs; lightly beaten | |
| ½ | cup | Chopped dried apricots |
| ½ | cup | Fresh or frozen cranberries or |
| Blueberries | ||
Directions
Recipe by: St. Louis Post-Dispatch 3/10/97 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.
Yield: 12 muffins. By Mary Carroll.
Posted to Bakery Shoppe Digest150 by novmom@... (Angela Gilliland) on Jul 08, 1997
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