Ingredients

• 1 cup Gluten Free Cinnamon Raisin Bread Mix
• 1/3 cup Gluten Free Corn Flour
• 1/3 cup Creamy Brown Rice Farina
• 1 tsp Sea Salt
• 2 Tbsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger

• 1 can Pineapple (8oz can) crushed
• 1 oz Applesauce
• 1 Egg large
• 1/4 cup Milk
• 1/4 cup Vegetable Oil
• 1/4 cup Dark Molasses
• 1/3 cup Evaporated Cane Sugar
• 1/4 cup Brown Sugar

Instructions

1. In a medium bowl, whisk together mix batch #1. In a separate bowl, mix together the ingredients in mix batch #2. Pour the Mix batch #1 into the wet ingredients of mix batch #2. Scoop batter into a greased muffin pan. Bake at 375°F for about 30 minutes. Test for doneness with either a toothpick or tapping on the top middle of a muffin which should spring back when ready. Flip muffins onto a flat surface and place them on a cooling rack. Makes 12 muffins.
   
   Variations: Soft mashed banana can replace the applesauce; add fruit or nuts as desired.