Lactose Free Breakfast Muffins
Ingredients:
- 1/2 cup brown rice flour
- 1/2 cup rice flour (white rice flour)
- 1/4 cuptapioca flour
- 1/3 cuppotato starch
- 1/2 cupbrown sugar
- 2 teaspoonsbaking powder (gluten free)
- 1 teaspoonbaking soda
- 1 teaspoonguar gum (xanthan gum may be substituted ~ corn derived)
- 1/4 teaspoonsea salt
- 1/3 cupcanola oil
- 1 egg (If you use Ener-G egg replacer use 2)
- 1 cupunsweetened applesauce
- 1 1/2 apples, pealed and chopped (organic are better)
- 1 teaspooncinnamon
Crumble Topping
- 1/2 cup ground cashews or 1/2 cup almond meal
- 1 tablespoon brown rice flour
- 2 tablespoonsbrown sugar
- 1 tablespooncanola oil
- 1/2 teaspooncinnamon
Directions:
- 1Preheat oven to 350°F.
- 2Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
- 3Mix well.
- 4Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
- 5Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
- 6Line muffin tins and oil a little bit to prevent any sticking.
- 7Generously fill muffin cups with mixture.
- 8Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
- 9Mix and sprinkle onto each muffin.
- 10Bake for about 26 minutes until done.
- 11Cool and enjoy for breakfast or a snack anytime!