In this recipe it is important to use “sweet” rice. The rice does not actually taste sweet but contains more starch than regular rice flour, which helps these gluten free muffins to hold together. Also most oats grown in the United States have been contaminated by wheat in the fields. So be sure your package of oat flour has “gluten free” on the label.
Meyer lemons have thinner, less pulpy peels, than the common lemon and since the peel is what creates the delicious tangy bits of lemon in the muffins it’s essential that you use Meyer lemons. It’s also really beneficial that there is no refined sugar and only fruit and maple syrup as sweeteners. Millet is neutral but lung building. There are only 2 teaspoons in each muffin, which should be pretty easy to tolerate for most people whose lung energy is too strong.
Makes a dozen muffins
2 medium – 3 small Fuji apples
1 Meyer lemon with peel, seeds removed
1/4 cup maple syrup
1 tsp. vanilla
1 tsp. salt
1/4 cup water
1/2 cup melted butter
1/2 cup sweet rice flour
1/2 cup gluten free oat flour
1/2 cup quinoa flour
1/2 cup millet flour
1 tsp. baking soda
1 tsp. baking powder
(option: If you do not want to buy all those flours, you can substitute your favorite gluten free baking flour blend. If the blend is self rising then you also omit the baking soda and baking powder.)
Preheat the oven to 375 degrees. Lightly grease the muffin tins or use paper liners.
In a super blender, liquefy the eggs, apples, lemon, maple syrup, vanilla, salt, water and melted butter.
In a gluten free bowl, mix with a whisk or sift together the flours, baking soda, and baking powder.
Add the liquid mixture to the dry mixture, stir thoroughly to combine, and spoon into muffin tins. Bake at 375 degrees until the top pops back when pressed, approximately 20 – 25 minutes.