Applesauce Bran Muffins

1 1/2 cups Gluten-Free All Purpose Flour Blend (http://www.allergenfreemom.com/2013/04/gluten-free-all-purpose-flour-mix.html)
2/3 cup Almond or Rice Milk
2 Tbsp Apple Cider Vinegar
1/2 cup Applesauce
1/2 White Sugar
1 Tbsp Brown Sugar
1 Tbsp Baking Powder
1 1/4 Cinnamon, divided
1/2 tsp Xanthan Gum
1/4 tsp Salt
1 egg, beaten
1/4 cup butter, or dairy-free soy-free margarine, melted
2 Tbsp Flax Seed, ground

Preheat oven to 400 degrees.  Grease muffin tin or line with paper muffin cups.  I like to use mini muffin pans.  Combine almond milk and vinegar and let stand 10 mins.  Meanwhile, combine flour blend, white sugar, baking powder, 1 tsp cinnamon, xanthan gum, and salt in medium bowl.  Add egg, butter or margarine, and applesauce into almond milk/vinegar mixture.  Mix well, then combine with flour mixture. Drop batter into muffin cups.  Then mix brown sugar with 1/4 tsp cinnamon.  Sprinkle cinnamon sugar over tops of the muffins.  Bake 15-17 mins or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 5 mins. then remove muffins to continue cooling on rack.

Gluten-Free Carrot Bran Muffins with Dates

1 1/2 c. Pamela's Products Baking Mix
1/2 c. ground flax seed
1 T. baking powder
1/2 t. baking soda
1/2 t. ground allspice
1 c. unsweetened pineapple juice
1/4 c. canola oil
1/4 c. packed brown sugar
1 lg. egg
1 lg. egg white
2 small carrots, shredded (about 1 c.)
1/4 c. dried dates

Preheat oven to 375 degrees.  Line 12 cup muffin pan with paper liners (or lightly spray pan).  Whisk together Pamela's Products Baking mix, flax, baking powder, baking soda, and allspice in large bowl.  Whisk together pineapple juice, oil, brown sugar, egg, egg white, in medium bowl.  Add pineapple mixture to flour mixture and stir just until flour mixture is moistened.  Stir in carrots and dates.  Fill muffin cups evenly with batter.  Bake until toothpick inserted into centers comes out clean, about 20 mins.  Let cool in pan on wire rack 5 mins.  then remove muffins from pan and let cool completely on rack.  

Makes 12 regular size muffins that are 4 Weight Watchers Points or 48 mini muffins that are 1 Weight Watchers Points each.