Thursday, December 31, 2009

Allergen Free Blueberry Muffins

This is only my second attempt at allergen free muffins and they are pretty good!! My toughest critic even gave them a thumbs up, and ate them!


Dry ingredients:
1 1/2 cups rice flour
1 1/2 cups tapioca Sstarch (or flour)
1/2 tsp. baking soda
1 tsp. cream of tartar

Wet ingredients:
1 mashed banana
4 ounces of apple sauce
1/4 cup canola oil
1 cup pear juice
1/2 cup brown rice syrup
2 tblspns honey

1 to 1 1/2 cups frozen blueberries

Mix dry ingredients together well and mix wet ingredients together in a separate bowl. Fold wet ingredients into dry mixture and combine well without over stirring. Add blueberries. Scoop into muffin pan filling cups 3/4 full. Bake at 350 degrees for 30 minutes. Cool on wire rack. If using paper liners you must cool completely or they will stick to the liners. If not using paper liners grease pan well.


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