Recently I purchased a gallon of raw, local honey to start cutting back my family's intake of refined white sugar. My first successful recipe was an adaptation of the blueberry muffin recipe found here. The changes were small but by using only honey instead of white sugar and also using the Whole Foods brand of rice milk (which is NOT sweetened with sugar but with rice syrup instead) I created a recipe that is 100% naturally sweetened and a muffin I feel GREAT about feeding my kids and for eating myself! The whole dozen was gone before my family even left for church on Sunday :)
1 cup brown rice flour
½ cup millet flour
½ cup tapioca starch flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon cinnamon
1 ½ cups unsweetened fresh blueberries
½ cup milk
¼ cup oil
¼ cup applesauce
1/3 cup honey (preferably raw, local honey)
2 large eggs
½ teaspoon pure vanilla extract
Combine dry ingredients in large bowl with wisk. Add blueberries and toss until coated with flour. In medium bowl, combine milk, oil and applesauce with wisk. Add in honey, eggs and vanilla. Mix well. Add wet ingredients to the dry. Stir gently with spatula until just combined. Spoon into greased muffin tin. Bake at 350 degrees for 20-25 minutes.
You will not be able to eat just one and you don't have to feel bad about it!
