Friday, December 3, 2010

Rapsberry Muffins



2 cups brown rice flour
1 cup almond meal/flour
1tsp xanthan gum
1/2 tsp baking powder

2/3 cup brown sugar
1 egg
1 1/2 cups soy milk
juice of 1 lemon
1/4 cup earth balance (butter or margine) melted
2 tsp vanilla

2 cups frozen raspberries

preheat oven to 375 (190) and grease muffin pans

In large bowl combine 1st four dry ingredients

In another whisk brown sugar and wet ingredients pour over dry and add raspberries. Stir until just moistened.

Bake for 25- 30 minutes... Mine took 30.

It made a dozen if you notice, there are some missing

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