6 fresh apricots pitted and diced
1 cup fresh blueberries
1 1/2 cups rice flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
6 tablespoons olive oil
1/2 cup soy milk
2 large egg
Preparation
Preheat oven to 375°
Combine flour baking powder soda salt cinnamon and nutmeg in a large bowl.
Beat eggs. Add milk olive oil and sugar. Beat well.
Gently fold together wet mix with dry mix then fold in fruit (and nuts if using them).
Distribute batter evenly in a greased 12 cup muffin tin.
Bake for 15 minutes.
Changes: probably would add vanilla ext.
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