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Orange Pecan Muffins

1/2 cup barley flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/3 cup dry sucanat (or raw sugar)
2 teaspoons Ener-G Egg Replacer
1 teaspoon baking soda
1/2 teaspoon xanthan or guar gum (optional)
1/4 teaspoon Vitamin C crystals (or 1 teaspoon lemon juice)
1/8 teaspoon salt
1/2 cup freshly squeezed orange juice
1/3 cup rice or soy milk
3 tablespoons canola oil
1 tablespoon freshly grated orange peel
1 teaspoon vanilla
1/4 cup chopped pecans

Preheat oven to 350 degrees.

Whisk together dry ingredients.

In a separate bowl, combine orange juice, rice milk, oil, vanilla and orange peel. Whisk together, then stir into the dry ingredients.

Add pecans, stirring just to mix.

Pour into greased muffin tins. Bake 18 to 20 minutes until lightly browned, and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes before serving. Makes 12 muffins.

Note: Made as above, these muffins are tasty but very strongly orange-flavored. If you prefer subtler flavors, you might want to cut the orange peel to 1/2 tablespoon.

Thursday, March 23, 2000

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