Rice Flour and Whatever Muffins

1 large egg (or egg replacement)

½ cup liquid of choice (fruit juice, low-fat milk, soy milk, coffee, etc.)

2 tablespoons granulated sugar

2 tablespoons canola oil

1 cup brown rice flour (white rice flour can be substituted)

2 teaspoons baking powder

¼ teaspoon salt

2 tablespoons chopped nuts - whatever type you have in pantry (optional)

¾ cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples, peaches, etc.)

Heat oven to 425 degrees. Line 6 muffin cups with foil or paper liners or coat the cups with cooking spray.

In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar and canola oil, beating on low until smooth.

In medium bowl, combine brown rice flour, baking powder and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice.

Divide batter among prepared muffin cups and bake 15 minutes or until toothpick or fork inserted in the center of largest muffin comes out reasonably clean.

Serves six.

Nutrition values per serving (with blueberries): 187 calories, 6.5 g fat (0.8 g saturated fat), 28 g carbohydrate, 2 g fiber, 4 g protein, 37 mg cholesterol, 304 mg sodium.

WedMD