Ingredients

• 1/2 cup Chopped Walnuts
• 1/2 cup Applesauce
• 2 Tbsp Oil
• 1/4 cup Potato Starch
• 1-1/2 tsp Xanthan Gum
• 1-1/2 cups Milk (Soy, Rice, Cow)
• 1 cup White Rice Flour
• 2/3 cup Gluten Free Mighty Tasty Hot Cereal
• 1/2 cup Cranberries
• 1/2 cup Evaporated Cane Sugar
• 1 tsp Vanilla Extract
• 1/2 cup Tapioca Flour
• 2 tsp Baking Powder

Instructions

1. Preheat oven to 350°F. Spray muffin tin with non-stick spray. Mix together sugar, oil, vanilla, applesauce and soymilk. In a separate bowl, combine flours, cereal, baking powder and xanthan gum. Add dry ingredients to wet and stir together. When batter is almost blended, add cranberries and walnuts. Stir ingredients until just blended, careful not to over mix. Fill muffin tines 2/3 full and bake for 22-25 minutes. Makes 12 muffins.
   
   **For something different, use 3/4 cup of berries instead of nuts and cranberries.