Yield: 10 lg muffins
Measure | Ingredient |
---|---|
1 cup | Walnuts |
1⅔ cup | Mashed bananas |
⅔ cup | Unsweetened applesauce |
3 tablespoons | Apple butter |
½ cup | Oil |
3½ cup | Brown rice flour |
1¾ teaspoon | Baking soda |
1¾ teaspoon | Baking powder |
⅓ cup | Water or 2 eggs |
½ cup | Fruit sweetener |
¾ teaspoon | Vanilla extract |
¾ teaspoon | Salt |
1½ teaspoon | Cinnamon |
¼ teaspoon | Nutmeg |
NUTS
WET INGREDIENTS
DRY INGREDIENTS
Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center, and stir in the wet mix. When half mixed, stir in the toasted walnuts. Be careful not to over mix, the batter should remain lumpy. Using a rounded #12 scoop (½ cup) place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 25-30 minutes, turning the muffin tin once if necessary to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Submitted By JANE KNOX On 10-01-94