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Scott Uehlein

Tucson, Arizona


Gluten-Free Fruit Muffins

2/3 cup brown rice flour
2/3 cup white rice flour*
1/4 cup potato starch
3 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup rice milk
1/3 cup applesauce
3 tablespoons baby food prunes
2/3 cup fruit sweetener
1/2 teaspoon vanilla extract
1/2 cup ground flax seed
1/2 medium banana
1 1/2 cups blueberries**

1.  Preheat oven to 375°. Lightly coat cups of a 12-cup muffin tin with canola oil.
2.  In a large bowl, combine flours, salt, baking powder and cinnamon and mix well.
3.  In a blender container combine rice milk, applesauce, pureed prunes, fruit sweetener,
     vanilla extract, ground flax seed and banana and puree in blender until mixed well,
     about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until
     evenly distributed.
4.  Fill muffin tin cups 2/3 full and bake for 20 to 25 minutes or until golden brown.

Makes 12 muffins, each containing approximately:
170 calories
35 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
3 gm. protein
142 mg. sodium
3 gm. fiber      

Cook's Note:
Frozen apple juice concentrate can be substituted for fruit sweetener in this recipe

*Oriental markets carry a much finer white rice flour, which performs better in this recipe.
**Other berries or chopped fruit may be used. If fruit is very wet, it must be well drained. Nuts and seeds may also be added, however, the calories and fat grams will change.

This recipe was developed by the kitchens of Canyon Ranch. It may be reprinted as it appears with no changes or deviations whatsoever. 


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