I’ve answered to the name Muffin Mama since before my kids were born. I love muffins, and there is often a pan of them baking at our house, filling the kitchen with fragrant lusciousness.
When we learned that our boys were gluten- and casein-intolerant my husband and I went to Manna Mills in Mountlake Terrace and loaded up our shopping cart with little bags of non-gluten flour and grains and went home to see what we could make. We experimented with crackers and breads, cakes and cookies. It took a while to adjust our taste buds to the new flavors and textures and we discovered that some of the alternative flours and grains made more pleasing baked goods than others.
- ½ cup oil
- 1 cup sugar
- 1 egg or ¼ cup egg substitute
- 1 cup unsweetened applesauce
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- ¼ teaspoon cloves
- 1 ½ teaspoons xantham gum
- Mix thoroughly, then stir in 2 cups Bette’s Featherlight Rice Flour Blend (see below). You will have extra flour blend to use another time.
- 1 c. Rice flour
- 1 c. cornstarch
- 1 c. tapioca starch
- 1 Tbs. potato flour (NOT potato starch)
- Next stir in 1 cup dried cranberries and ½ cup broken or chopped pecans. Stir to blend thoroughly. Prepare a 12-hole muffin tin with paper liners. Spoon the batter into the muffin liners, then bake at 350° for 20-25 minutes, or until a toothpick comes out clean.