Wheat-Free Fruit-Nut Muffins

12 Servings

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Wheat-Free Fruit-Nut Muffins Ingredients

1 c Rice flour	1 c Nonfat milk
1 tb Baking powder	2 Eggs; lightly beaten
1/2 c Oat or corn flour	1/2 c Chopped dried apricots
1/4 c Chopped cashews	1/2 c Fresh or frozen cranberries
1/4 c Honey	Blueberries
1/4 c Safflower oil

Instructions for Wheat-Free Fruit-Nut Muffins

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@juno.com (Angela Gilliland) on Jul 08, 1997

Main Ingredient: WheatCuisine: Uncategorized

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