Delicious Gluten-Free Muffins

• 12 cup sorghum flour
• 14 cup amaranth flour
• 14 cup soy flour
• 14 cup tapioca flour
• 13 cup potato starch
• 12 cup WheyLow granular (Use WheyLow Gold for best taste!)
• 2 teaspoons baking powder (gluten-free)
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 14 teaspoon salt
• 1 tablespoon cinnamon
• 13 cup sunflower oil
• 2 eggs
• 1 cup unsweetened applesauce
• 12 cup peaches in juice (diced and drained)

1. Preheat your oven to 350 degrees.
2. Line muffin tin with papers - this recipe makes about 10 cupcake sized muffins.
3. Mix all of the dry ingredients in a large bowl.
4. Add the oil, eggs and applesauce.
5. Mix until the batter is thick and clings to itself.
6. Fold in the peaches.
7. Fill muffin papers all the way to the top, mounding on top won't hurt.
8. Bake in 350 degree oven for 25 minutes or until toothpick inserted in center comes out clean.
9. Note: I think that you could substitute your favorite 3 flours for the first three I have listed and the results would still be as good.

sorghum flour, amaranth flour, soy flour, tapioca flour, potato starch, wheylow granular, baking powder, baking soda, xanthan gum, salt, cinnamon, sunflower oil, eggs, unsweetened applesauce, peaches

Taken from www.food.com/recipe/delicious-gluten-free-muffins-439119 (may not work)