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    Scott Adams
    This recipe comes to us from Mary Guerriero.
    1 cup brown rice flour
    ½ cup potato starch flour
    ½ cup tapioca flour
    2 teaspoon xanthan gum
    2 ½ teaspoon Baking powder
    1/3 + 1 T. sugar
    ¾ teaspoon Salt
    ¼ cup applesauce
    2 large eggs, lightly beaten
    ¼ cup canola oil
    ¾ cup nonfat milk
    ½ teaspoon Vanilla
    1 ½ cups fresh or frozen
    Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

    Scott Adams
    This recipe comes to us from Leta.
    Ingredients:
    ½ cup sugar
    2 tablespoons Crisco Butter Flavored Margarine
    1 egg
    1 tablespoon coconut extract
    Beat together until creamy.
    Dry Ingredients:
    ½ teaspoon baking powder
    ½ teaspoon xanthan gum
    Pinch of salt
    ¾ cup gluten-free flour blend
    ¼ cup Dari-Free milk or Vanilla Soy milk
    Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups.
    Bake at 350F for 21 minutes.

    Scott Adams
    This recipe comes to us from Valerie Wells.
    Dry Ingredients:
    1 cup sorghum flour
    1 cup gluten-free flour mix (any kind) minus 2 tablespoons
    2 tablespoons flax seed meal
    ¼ cup sugar of your choice
    ½ teaspoon salt
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon xanthan gum
    Wet Ingredients:
    3 egg yolks (or one whole egg)
    ¼ cup coconut oil, melted
    ½ cup yogurt, kefir or buttermilk
    ½ cup plus 2 heaping tablespoons applesauce
    Directions:
    Preheat oven to 400F. Grease 11 muffin tins. Mix dry ingredients. Stir in wet ingredients until just moistened. Do not over stir; batter may be lumpy. Fill muffin tins about 2/3 full. Bake 13-14 minutes.

    Betty Wedman-St Louis, PhD, RD
    Blueberry Muffins (Gluten-Free)
    This recipe originally appeared in the Autumn 2010 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Ingredients:
    1 cup brown rice flour
    ½ cup rice bran
    1 ½ teaspoons baking powder
    1 egg
    2 tablespoons vegetable oil
    1 tablespoon honey
    ¾ cup orange juice or water
    ½ cup blueberries
    Directions:
    Preheat oven to 400 degrees F.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12 to 15 minutes, or until brown.  Makes 9 muffins.
    One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium


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