Neither wheat flour nor sugar is used in this recipe. The product is a moist, naturally sweet and spicy muffin that tastes surprisingly good.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6 cup large muffin pan.
In a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. In a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. Thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. Spoon evenly into the prepared muffin tin cups.
Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
Per Serving: 208 calories; protein 5.4g; carbohydrates 35.1g; fat 5.6g; cholesterol 40.3mg; sodium 261.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.