Tuesday, May 24, 2011

Berry Jam Muffins

1 cup brown rice flour
1/2 cup potato starch
1 tablespoon gluten-free baking powder*
1/2 cup sucanat
1 tablespoon ground flax seeds
1/4 cup water
1/2 cup apple sauce
1/2 cup rice milk
1 teaspoon gluten-free vanilla extract
1/4 cup berry jam

Whisk together in a bowl the brown rice flour, potato starch, baking powder, and sucanat. Set aside. In a separate bowl, whisk together the ground flax seed and water. To this bowl, add the apple sauce, rice milk, and vanilla extract. Beat until well combined. Add to the dry ingredients, and mix until combined. Spoon into paper-pan lined muffin pans. Using a spoon, make a small dent in the top of each muffin, and fill the hole with 1 teaspoon of berry jam. Bake at 350 degrees F for approximately 35 minutes. Makes 10 muffins.

*You can make your own gluten-free, corn-free baking powder from 1 cup arrowroot powder, 2/3 cup cream of tartar, 1/3 cup baking soda.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.