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Rice Bran and Prune Muffins




Source of Recipe


Martha Bickford


Recipe Introduction


Origins Unknown


List of Ingredients




1 cup rice bran
1/2 cup sorghum flour
1/2 cup tapioca flour
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt or to taste
1/3 to 1/2 cup brown sugar

2 eggs
7/8 cup unsweetened applesauce
1 tsp apple cider vinegar
1/3 cup water

1/4 to 1/3 cup snipped, pitted prunes

Recipe



Preheat oven to 375F.

Spray muffin tin with oil.

Using a wire whisk, mix together the dry ingredients thoroughly.

Mix together the wet ingredients, then add them to the dry mixture, mixing well.

Add the snipped up prunes last.

Fill the muffin cups about 2/3 to 3/4 full.

Bake for 20 to 25 minutes.

These freeze very well.