The flavor of these muffins - superb!
The color - slightly unappealing.
The texture - pretty darn good!
A friend commented that it didn't even taste gluten-free! I take that as a compliment.
These are gluten free, soy free, dairy free, and corn free. They do contain eggs.
Autumn Muffins
4 eggs
2/3 c. susgar
2/3 c. brown sugar
1 c. melted coconut oil
1/2 txp. baking soda
1 Tbs. .baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. grated fresh ginger
1 c. coconut milk
2 c. GF oatmeal (ground finely in the food processor)
1/2 c. brown rice flour
1/2 c. potato starch
1/4 c. flaxseed meal
1 c. fresh cranberries, chopped
1 c. dried figs, chopped
1 c. fresh apples, chopped
1 c. chopped nuts (I love pecans!)
Mix all wet ingredients together. Mix all dry ingredients together. Combine wet and dry ingredients. Fold in fruit and nuts. Fill muffin tins 2/3 full and bake at 375 degrees for 15 minutes.
