Variable Muffins

These muffins are great because they are free of most common allergens and you can use many substitutions to fit your needs and add variety.


2 c. safe flour ( I like to use brown rice flour)
1c. sugar (raw sugar or honey can be used also)
1tbsp. baking powder
1/2tsp. salt
1/2c. canola oil
1-1 1/2c. rice milk

Variations: You can do just about anything and not mess up this recipe.

apple cinnamon: add 1 diced apple and one 1tsp. cinnamon

pumpkin: add 1/2c. pumpkin and 1 tsp. cinnamon

flax: add 2tbsp ground flax seed for added nutrients


Preheat oven to 350 degrees. Mix all dry ingredients together first, then add wet ingredients. Mix thoroughly. Technically you are supposed to let the batter stand for 30min, but I don\'t notice much of a difference if I don\'t. Bake in the oven for 25-30min or until inserted toothpick comes out dry.

See other recipes submitted by beth martin