Debbie's Gluten Free Vegan Muffins

Name: Debbie's Gluten Free Vegan Muffins
Prep time: 45 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 236.59 ml brown rice flour; 59.14 ml quinoa flour (or more brown rice flour); 59.14 ml arrowroot; 59.14 ml tapioca flour; 59.14 ml sugar; 9.85 ml baking powder; 2.46 ml salt; 1.23 ml xanthan gum; 44.37 ml applesauce; 177.44 ml rice milk; 78.78 ml canola oil; 177.44-236.59 ml blueberries, fresh (or frozen and thawed); 29.58 ml sugar

Submitted by joancole

"From Debbie for our camping trip"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 10

ingredients

236.59 ml brown rice flour
59.14 ml quinoa flour (or more brown rice flour)
59.14 ml arrowroot
59.14 ml tapioca flour
59.14 ml sugar
9.85 ml baking powder
2.46 ml salt
1.23 ml xanthan gum
44.37 ml applesauce
177.44 ml rice milk
78.78 ml canola oil
Blueberry Mix
177.44-236.59 ml blueberries, fresh (or frozen and thawed)
29.58 ml sugar

directions

In a large bowl, combine dry ingredients. Make well in center. Combine applesauce oil and rice milk. Add liquid mix all at once to flour mix. stir until just moistened; batter should be lumpy. Blueberry Mix: combine 2 Tbs sugar and blueberries, fold into batter. Fill greased muffin cups or paper bake cups 2/3 full. Makes 10-12. Bake in 400 deg. oven for 20-25 minutes until golden.
ow To Cook Muffin "Bread" in Foil Pan.
1 recipe muffins.
two 9" foil pie pans.
4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
3-4 wooden spring-type clothespins, soaked in water.
Grease the foil pans well with the shortening.
If using camp stove:
Set the camp stove burner to a steady low flame and put one of the pans on the burner to melt the shortening. Prepare muffin mix according to directions; spoon the dough into the pie pan which has been pre-heated. Spread the dough evenly around the outer edge of the pan.
If using the grill over the fire:
Prepare muffin mix according to directions; pour the dough into one of the pie pans.
Either way:
Cover with the second greased pie pan, inverted. Secure the rims together with the clothespins which have been soaked in water to prevent burning.
If using the camp stove:
Bake for 4 to 5 minutes on one side, then invert the pie-pan oven and continue to bake for another 5 minutes. Alternate the pan sides for another 4 minutes until the bread is done.
If using the grill over the fire:
Place on grill over hot coals. Cook for 15 minutes on each side, rotating pan occasionally for even baking.
Remove top pan; cut bread into six wedges. (6 servings).