Pumpkin Spice Muffins
2 cups old-fashioned rolled oats
1/2 cup White Basmati rice flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
scant 1/4 tsp. ground cloves
1 cup rice milk
2 tsp. vanilla
3/4 cup pumpkin
1. In a food processor, fitted with a metal blade, process dry ingredients until rolled oats are broken down into flour. (I ran my food processor for about 3 minutes.)
2. Add wet ingredients and process again until all ingredients are incorporated and smooth.
3. Pour muffin batter into muffin tins, lined with papers, filling 2/3 full.
4. Bake at 400 degrees F for 18-20 minutes, or until toothpick inserted in center comes out clean.
Yield: about 1 1/2 dozen muffins.