Gluten Free Fruit Muffins

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#7221

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon mixed spice
1 egg
1 teaspoon baking soda
1 1/2 cup milk
1 cup rice flour
3/4 cup mixed fruit
2 teaspoons cream of tartar

directions

Into a bowl mix flours, sugar, spice, cream of tartar and baking soda. Mix milk and egg and add fruit. Add dry ingredients and mix until just combined.

Fill greased muffin cups three-fourths full and bake at 350 degrees F for 10-15 minutes.

added by

jenewallace

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

zeph027 REVIEW:
July 29, 2004

From someone who suffers Celiac Disease, buckwheat is indeed gluten free. It is not related to wheat, but to rhubarb. For more info, check out http://encarta.msn.com/buckwheat.html Of course, buckwheat can easily be contaminated by wheat products due to processing, so those who are gluten sensitive still need to be careful. And pumpkin pie spice works beautifully in this recipe!
pjnewcomer REVIEW:
May 23, 2004

Jusyt an FYI: I am sorry but buckwheat flour is not considered gluten free for people that have Celiac Sprue.

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