Shredded Apple Muffins

Shredded Apple Muffins

From Food to Some Poison to Others by Terry Traub R.D.H., B.S. this recipe is dairy-free, corn-free and gluten free.

This recipe makes 12 muffins.

Shredded Apple Muffins Ingredients:
2/3 cup white rice flour
½ cup brown rice flour
1/3 sorghum flour
2 tablespoons potato starch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
2 egg whites, beaten
¾ cup sugar
1/3 cup canola oil
1 teaspoon vanilla
½ cup milk substitute (like soy, almond or rice milk)
2/3 cup shredded apples

Instructions:
In a separate bowl, measure and mix top 5 flours together.
Remove ¼ cup of mixed flours and set aside.
Add to the remaining flours xanthan gum, baking powder, baking soda, spices and salt. Set aside.
In another bowl, beat oil, vanilla, and sugar until thick and creamy.
Add beaten egg whites. Beat in milk substitute.
Grate apple. Set aside.
Add the egg mixture to the flour mixture one third at a time.
Mix thoroughly. Mix in the shredded apple.
Add the extra flour only if batter seems too thin.
Pour batter into greased muffin tins and bake in a preheated oven of 350 degrees for 15 to 20 minutes.
Remove from oven when a wooden toothpick comes out clean.