Gluten-Free Fresh Apricot Muffins

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

Instructions

Preheat your oven to 375 degrees

Prepare your muffin tins: grease them with coconut oil or vegetable oil. Set aside.

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!