Apricot or Pineapple Carrot Muffins (Gluten-Free)

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.

This recipe comes to us from Elizabeth Griffith.
Makes 11 muffins
Soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of gluten-free vanilla and 6 tablespoons water
sift together
½ cup of the gluten-free mix above
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons of Just Whites (dried egg white about 3 whites worth)
Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.
I estimated these at about one hundred calories and two and a half grams of protein per muffin.

This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.
Ingredients:
1 tablespoon yeast
1 teaspoon sugar
1 ¼ cup warm water
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar + 2 teaspoons sugar
3 egg whites
4 tablespoons canola oil

Directions:
Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add y...