This recipe is absolutely delicious if you use extremely ripe and fresh apricots, ready to literally fall off the seed in your hand. They will small very sweet as well.
Preheat your oven to 375 degrees
Prepare your muffin tins: grease them with coconut oil or vegetable oil. Set aside.
Ingredients:
2 tbsp light molasses
1 tsp baking soda
3/4 cup brown sugar, packed
1/4 cup vegetable margarine from your HF store
2 eggs OR Ener-G Egg Replacer
1 cup rice bran
1 cup buttermilk OR soymilk plus 1 tbsp lemon juice
2 cups white rice flour
3 large or 4 small chopped and fresh apricots
Directions:
Stir your molasses and baking soda until foamy and set to the side.
Mix together your brown sugar, margarine, then add eggs and after this is all creamy add your rice bran.
Pour in your buttermilk, baking soda and molasses.
Add your rice flour and fold it in gently. Do not over mix!
Fold in your apricots pieces
Fill your muffin tins 1/2 – 3/4 full.
Try and NOT allow too many apricot pieces to be on the top of your muffin exposed.
Bake 25-30 minutes. Test them at 25 minutes.
Serve warm with apricot jam, strawberry jam (for contrast) or butter.
Enjoy!
Tina Turbin
Tags: Gluten Free Apricot Muffins, Gluten-Free Baking, Tina Turbin
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