Debbie's Gluten Free Vegan Muffins |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
From Debbie for our camping trip Ingredients:
1 cup brown rice flour |
1/4 cup quinoa flour (or more brown rice flour) |
1/4 cup arrowroot |
1/4 cup tapioca flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon xanthan gum |
3 tablespoons applesauce |
3/4 cup rice milk |
1/3 cup canola oil |
3/4-1 cup blueberries, fresh (or frozen and thawed) |
2 tablespoons sugar |
Directions:
1. In a large bowl, combine dry ingredients. Make well in center. Combine applesauce oil and rice milk. Add liquid mix all at once to flour mix. stir until just moistened; batter should be lumpy. Blueberry Mix: combine 2 Tbs sugar and blueberries, fold into batter. Fill greased muffin cups or paper bake cups 2/3 full. Makes 10-12. Bake in 400 deg. oven for 20-25 minutes until golden.
2. ow To Cook Muffin Bread in Foil Pan.
3. 1 recipe muffins.
4. two 9 foil pie pans.
5. 4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
6. 3-4 wooden spring-type clothespins, soaked in water.
7. Grease the foil pans well with the shortening.
8. If using camp stove:.
9. Set the camp stove burner to a steady low flame and put one of the pans on the burner to melt the shortening. Prepare muffin mix according to directions; spoon the dough into the pie pan which has been pre-heated. Spread the dough evenly around the outer edge of the pan.
10. If using the grill over the fire:
11. Prepare muffin mix according to directions; pour the dough into one of the pie pans.
12. Either way:
13. Cover with the second greased pie pan, inverted. Secure the rims together with the clothespins which have been soaked in water to prevent burning.
14. If using the camp stove:.
15. Bake for 4 to 5 minutes on one side, then invert the pie-pan oven and continue to bake for another 5 minutes. Alternate the pan sides for another 4 minutes until the bread is done.
16. If using the grill over the fire:
17. Place on grill over hot coals. Cook for 15 minutes on each side, rotating pan occasionally for even baking.
18. Remove top pan; cut bread into six wedges. (6 servings).
|
|