Sep 25, 2011
1 1/2 c. applesauce
3/4 c. sugar
1/3 c. coconut oil (liquid)
1 c. brown rice flour
1/4 c. sorghum flour
1/2 c. potato starch
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. toasted chopped walnuts
Preheat your oven 325°.
Generously grease 18 muffin cups.
While you are preparing the muffin batter, toast walnut halves in the oven for about 5 minutes. Let them cool some, then chop.
In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
Add the dry ingredients and the nuts to the wet ingredients and stir just until moistened.
Spoon the batter into the muffin tins. I like to use a large ladle for this.
Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.
Recipe from www.glutenfreehomemaker.com