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Prep 25min
Total1hr5min
Servings14
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Ingredients
1/2
cup tapioca flour
1/2
cup sweet white sorghum flour
1/2
cup white rice flour
1/4
cup garbanzo and fava flour
1/4
cup potato starch flour
1
teaspoon gluten free baking powder
1
teaspoon baking soda
1
teaspoon xanthan gum
1/2
teaspoon salt
2
eggs
1
cup almond milk, soymilk or regular milk
1/2
cup sunflower oil or ghee (measured melted)
1/2
cup granulated sugar
1
teaspoon cider vinegar
1
teaspoon pure vanilla
1/2
cup chopped dried apricots
Topping
1/4
cup ghee (measured melted)
1/2
cup packed brown sugar
1/2
cup slivered almonds, toasted
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Steps
1
Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
2
In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
3
In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
4
Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.
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If you’re substituting milk, try to find substitutes with the same fat content. Unsweetened almond or hemp seed milk works beautifully in baked recipes as a dairy substitute. Both are available at natural grocery stores.
Recipe Variation
Gluten Free Cranberry Muffins with Almond Streusel Topping: Use dried cranberries in place of the apricots. Other dried fruits, such as cherries or blueberries, would also work well in these muffins.
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