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.

Ingredients:

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

Directions:

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