Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
Offer these as a healthy breakfast option. They are dense, moist and not too sweet.
Diet Types: Dairy Free, Gluten Free, Wheat Free
  • 1/2 cup white rice flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup rice bran
  • 1 teaspoon (heaping) baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon Sea Salt
  • 2 eggs, lightly beaten
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 cup unsweetened applesauce
  • 1/2 cup raisins, dried cranberries, or chopped apple
  • 1/2 cup chopped pecans, optional
  • Serves: 8
    Cooking Time: Any
    Preheat oven to 350 degrees. Either grease your muffin pan or use 8 paper-baking cups. Put a little water in any unused spaces of the muffin pan. In a small bowl, combine the dry ingredients. Stir with a fork or wire whisk to mix thoroughly. In a large bowl, lightly beat the eggs with a fork or wisk. Mix in the oil, honey, vanilla, applesauce, and raisins. (Measure the oil first, heat the honey slighlty, use the same measuring cup and it will pour out of the cup easily.) Pour the dry ingredients into the wet ingredients and stir just enough to blend the two. Immediately spoon the mix into the muffin cups ad bake for 20-25 minutes. You can test for doneness by pressing lightly on the top of the muffin. It should bounce back, not feel squishy or soft. Do not overcook or they will be dry. Note: I suggest freezing any muffins you do not plan to eat the next day. I also suggest that you serve them warm. I thaw them out most of the way in the microwave, wrap them in foil, and reheat in the oven.

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