Wheat-Free Fruit-Nut Muffins Recipe

Name: Wheat-Free Fruit-Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice flour; 1 tablespoon baking powder; 1/2 cup cornstarch; 1/4 cup cashew nuts chopped; 1/4 cup honey; 1/4 cup safflower oil; 1 cup milk, skim; 2 large eggs lightly beaten; 1/2 cup apricots dried; 1/2 cup cranberries fresh

Servings: persons

1 cup rice flour
1 tablespoon baking powder
1/2 cup cornstarch
1/4 cup cashew nuts chopped
1/4 cup honey
1/4 cup safflower oil
1 cup milk, skim
2 large eggs lightly beaten
1/2 cup apricots dried
1/2 cup cranberries fresh

1
Preheat oven to 400F (200C).
2
Lightly oil and flour 1 (12-cup) muffin pan.
3
Combine rice flour, baking powder and oat flour in large bowl.
4
In separate bowl, combine cashews, honey, oil, milk and eggs.
5
Combine egg mixture with flour mixture, stirring gently.
6
Stir in apricots and berries.
7
Pour batter into prepared muffin cups.
8
Bake 20 minutes or until muffins are lightly browned and springy to the touch.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rice flour, 1 tablespoon baking powder, 1/2 cup cornstarch, 1/4 cup cashew nuts chopped, and more.

Yes, Wheat-Free Fruit-Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wheat-Free Fruit-Nut Muffins

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