Fruit-Nut Muffins (wheat free/gluten free)

Source: St. Louis Post-Dispatch

Yield: 12 servings

1 cup rice flour
1 tablespoon baking powder
1/2 cup oat or corn flour
1/4 cup chopped cashews
1/4 cup honey
1/4 cup safflower oil
1 cup nonfat milk
2 eggs, lightly beaten
1/2 cup chopped dried apricots
1/2 cup fresh or frozen cranberries or blueberries

Heat oven to 400 degrees F. Lightly oil and flour a 12-cup muffin pan.

Combine rice flour, baking powder and oat flour in large bowl.

In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch.