Lactose free muffin recipe

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:

1. 1
   Preheat oven to 350°F.
2. 2
   Sieve 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.
3. 3
   Mix well.
4. 4
   Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
5. 5
   Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
6. 6
   Line muffin tins and oil a little bit to prevent any sticking.
7. 7
   Generously fill muffin cups with mixture.
8. 8
   Put 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.
9. 9
   Mix and sprinkle onto each muffin.
10. 10
    Bake for about 26 minutes until done.
11. 11
    Cool and enjoy for breakfast or a snack anytime!