Pumpkin Spice Muffins

Preheat oven to 350 degrees and grease muffin pan.

Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)

Beat together:
1/2 cup honey replacement. I used maple syrup, other suggestions: agave nectar, brown rice syrup, or molasses.
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)

Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water

Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps

Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.

Makes 12 muffins.

recipe from: http://restrictedgourmet.blogspot.com/

High-Fiber Muffins

1.5 cups Light or Dark Bean Flour Mix
1/2 cup crushed GF cereal (I use Corn Crunch 'Ems)
1tsp cinnamon
1/2tsp nutmeg
3/4tsp baking soda
2tsp baking powder
1 cup finely chopped or grated carrots
1/3 cup raisins or dried cranberries
1/2 cup liquid egg substitute (I use applesauce)
1/4 cup brown sugar
1/4 cup vegetable oil
2/3 cup orange juice

Preheat the oven to 425. Spray vegetable oil in 18 muffin cups.

In a large bowl, combine flour mix, cereal, cinnamon, nutmeg, baking soda, baking powder, grated carrots and raisins. Mix well.

Beat the liquid egg with the brown sugar and add the oil and orange juice. Combine with the dry mixture, mixing until the ingredients are moistened. Do not beat. Fill the prepared cups 2/3 full. Bake for 20-25 minutes. Serve hot or cold.

Bean Flour Mix (can be stored in dry cupboard):
1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour

recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy