Baked with Love

On Tuesday I finally got around to my new favorite Gluten-Free/Dairy-Free muffin recipe. I have been adapting recipes to experiment with some of the many types of flours that exist, other than whole wheat.

Joy of Cooking has a rice flour muffin, but I will share my version.

Vehicle for Almond Butter Muffins

1 cup brown or white rice flour

1/2 tsp salt

2 tsp baking powder

1 Tbsp brown sugar (optional)

Melt & cool slightly

2 Tbsp butter

Mix together before adding to butter

1 beaten egg

1 cup natural soy milk (or vanilla soy)

Mix wet ingredients into dry w/ a few swift strokes.

Grate 1 small apple & add to batter.

Fold in 1/4 cup currants.

Line muffin tin with 9 muffin wrapers. Spray well with Pam.

Bake in pre-heated oven @ 450' F for 15 minutes, or until they start to turn brown around the edges and on top.

These are really moist muffins, so bake for the whole 15 minutes or more! Let them cool completely before attempting to take off paper wrappers... Or if you are like Miki, cry until you get one piping hot out of the oven, have your mom peel the paper & then scrape off any 'white' bits with the tip of a paring knife.

The only way we really enjoy day-old or previously frozen homemade muffins the next time around is to cut the tops off, melt butter in a cast iron pan, fry them up, and then top them with almond butter...dipped into apple sauce ain't bad either!