Gluten-free Sweet Breakfast Muffins
Verified by twojocks
|1 TBSPground flax mixed with 3 TBSP cold water; (or 1 egg)|
|1/2 cupliquid; (water, fruit juice, milk)|
|3/4 cupWhite Rice Flour|
|1/4 cupBob's Red Mill Gluten Free Pizza Crust Mix|
|2 teaspoonsBaking Powder|
|1/2 teaspoonSea Salt|
|2 TBSPalmonds, walnuts or pecans; finely chopped|
|1/4 cupunsweetened shredded coconut|
|1/4 cupdates; chopped (dried apricots, fresh/frozen blueberries, dried cranberries etc)|
Gluten-free Sweet Breakfast Muffins Preparation
Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
In a medium mixing bowl, whisk together white rice flour, pizza crust mix, baking powder, sugar and salt. Add liquid, flax mixture or egg and oil and mix well. Stir in nuts, coconut and chopped dates.
Divide batter into prepared muffin tin and bake for 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
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