Gluten-free, corn-free fruity rice muffins

Dotchi Latham

"These easy to make muffins are wonderful for a gluten-free/ corn-free diet. I modified it, from a recipe I found, to suit our allergy needs."
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Ingredients

30 servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Preheat oven to 425. Lightly grease a muffin pan and set aside.
  2. Note before starting: If you are using liquefied fruit, blend the fruit in your blender on liquid (or puree) setting with 2 tbsp of water.
  3. Place all ingredients in a large mixing bowl and mix until well blended well. It is normal for the batter to be slightly lumpy.
  4. Pour into muffin tin filling each cup approximately half full.
  5. Bake for 18-20 minutes or until knife inserted in the center of a muffin comes out clean.
  6. Let cool for 5 minutes before removing from tin and enjoy!

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