Makes 12-14 muffins
1 medium apple, peeled, cored, shredded
Lemon juice
3/4 cup gluten free rolled oats, chopped smaller
1 1/3 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 - 2 tsp cinnamon
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
7 oz. rice milk
1/4 cup applesauce
Heat oven to 400 degrees. Prepare the shredded apple, pack into a 1/2 cup measuring cup, dump into a cereal size bowl. Sprinkled with lemon juice and stir. Set aside.
Measure gluten free rolled oats onto a cutting board. Using a large knife, chop the oats through 3 or 4 times to make smaller "quick" oats. Put the "quick" oats into a large mixing bowl. Add gluten free flour, sugar, baking powder, salt and cinnamon.
In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy. Set aside.
Measure rice milk into a 2 cup measuring cup. Add applesauce and the shredded apples. Pour the apple rice milk into dry ingredients and stir a second until it begins to moistened. Add the fluffy egg replacer and continue mixing until completely moistened. Spoon batter into lightly greased muffin tins or silicon muffin liners (do not use paper muffin liners) until 3/4 full. Bake in a 400 degree oven about 23- 25 min.
Lemon juice
3/4 cup gluten free rolled oats, chopped smaller
1 1/3 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 - 2 tsp cinnamon
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
7 oz. rice milk
1/4 cup applesauce
Heat oven to 400 degrees. Prepare the shredded apple, pack into a 1/2 cup measuring cup, dump into a cereal size bowl. Sprinkled with lemon juice and stir. Set aside.
Measure gluten free rolled oats onto a cutting board. Using a large knife, chop the oats through 3 or 4 times to make smaller "quick" oats. Put the "quick" oats into a large mixing bowl. Add gluten free flour, sugar, baking powder, salt and cinnamon.
In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy. Set aside.
Measure rice milk into a 2 cup measuring cup. Add applesauce and the shredded apples. Pour the apple rice milk into dry ingredients and stir a second until it begins to moistened. Add the fluffy egg replacer and continue mixing until completely moistened. Spoon batter into lightly greased muffin tins or silicon muffin liners (do not use paper muffin liners) until 3/4 full. Bake in a 400 degree oven about 23- 25 min.
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