Debbie's Gluten Free Vegan Muffins

From Debbie for our camping trip

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1  cup  brown rice flour
• 1⁄4 cup  quinoa flour (or more brown rice flour)
• 1⁄4 cup arrowroot
• 1⁄4 cup tapioca flour
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon xanthan gum
• 3  tablespoons applesauce
• 3⁄4 cup  rice milk
• 1⁄3 cup canola oil

• Blueberry Mix

• 3⁄4-1  cup blueberries, fresh (or frozen and thawed)
• 2  tablespoons sugar

Directions

1. 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.
2. ow To Cook Muffin "Bread" in Foil Pan.
3. 1 recipe muffins.
4. two 9" foil pie pans.
5. 4-6 tbsp spectrum organic shortening (or whatever is Lance/Debbie safe).
6. 3-4 wooden spring-type clothespins, soaked in water.
7. Grease the foil pans well with the shortening.
8. If using camp stove:
9. 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.
10. If using the grill over the fire:
11. Prepare muffin mix according to directions; pour the dough into one of the pie pans.
12. Either way:
13. Cover with the second greased pie pan, inverted. Secure the rims together with the clothespins which have been soaked in water to prevent burning.
14. If using the camp stove:
15. 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.
16. If using the grill over the fire:
17. Place on grill over hot coals. Cook for 15 minutes on each side, rotating pan occasionally for even baking.
18. Remove top pan; cut bread into six wedges. (6 servings).