Debbie's Gluten Free Vegan Muffins
- 1 cup brown rice flour
- 14 cup quinoa flour (or more brown rice flour)
- 14 cup arrowroot
- 14 cup tapioca flour
- 14 cup sugar
- 2 teaspoons baking powder
- 12 teaspoon salt
- 14 teaspoon xanthan gum
- 3 tablespoons applesauce
- 34 cup rice milk
- 13 cup canola oil
- 34-1 cup blueberries, fresh (or frozen and thawed)
- 2 tablespoons sugar
- In a large bowl, combine dry ingredients.
- Make well in center.
- Combine applesauce oil and rice milk.
- Add liquid mix all at once to flour mix.
- stir until just moistened; batter should be lumpy.
- Blueberry Mix: combine 2 Tbs sugar and blueberries, fold into batter.
- Fill greased muffin cups or paper bake cups 2/3 full.
- Makes 10-12.
- Bake in 400 deg.
- oven for 20-25 minutes until golden.
- ow To Cook Muffin "Bread" in Foil Pan.
- 1 recipe muffins.
- two 9" foil pie pans.
- 4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
- 3-4 wooden spring-type clothespins, soaked in water.
- Grease the foil pans well with the shortening.
- If using camp stove:.
- Set the camp stove burner to a steady low flame and put one of the pans on the burner to melt the shortening.
- Prepare muffin mix according to directions; spoon the dough into the pie pan which has been pre-heated.
- Spread the dough evenly around the outer edge of the pan.
- If using the grill over the fire:
- Prepare muffin mix according to directions; pour the dough into one of the pie pans.
- Either way:
- Cover with the second greased pie pan, inverted.
- Secure the rims together with the clothespins which have been soaked in water to prevent burning.
- If using the camp stove:.
- Bake for 4 to 5 minutes on one side, then invert the pie-pan oven and continue to bake for another 5 minutes.
- Alternate the pan sides for another 4 minutes until the bread is done.
- If using the grill over the fire:
- Place on grill over hot coals.
- Cook for 15 minutes on each side, rotating pan occasionally for even baking.
- Remove top pan; cut bread into six wedges.
- (6 servings).
brown rice flour, quinoa flour, arrowroot, tapioca flour, sugar, baking powder, salt, xanthan gum, applesauce, rice milk, canola oil, blueberries, sugar
Taken from www.food.com/recipe/debbies-gluten-free-vegan-muffins-424243 (may not work)