Allergy Free Strawberry Muffins

We are always stuck in a rut for breakfast foods it seems.  When you can't have eggs, your breakfast options are limited.  So, I modified one of my old muffin recipes and the kids were a huge fan.

Strawberry Muffins
1 1/2 cups flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1/2 cup sugar
3/4 t xantham
2 1/2 t baking powder
1 t cinnamon
1/4 t salt
2/3 cup strawberry-flavored rice yogurt (I used Ricera)
1/4 cup Earth Balance Soy Free Spread melted
1/2 t vanilla
4 T rice milk
1 1/2 t egg replacer mixed with 2 T rice milk

1/4 cup strawberry jam
1 T sugar
1/2 t cinnamon

Preheat oven to 375.
Whisk together dry ingredients.  In a separate bowl combine the yogurt through the egg replacer and mix well.  Add the wet ingredients to the dry ingredients, blending just until moist.

Spray muffin pan well with cooking spray.  Spoon 1 tablespoon of batter into tin for each muffin.  Top each with 1 teaspoon of strawberry jam.  Top evenly with remaining batter and smooth tops.  Combine the 1 T sugar and 1/2 t cinnamon and sprinkle over each muffin.  Bake at 375 for 14 minutes or until wooden pick inserted in middle comes out clean.

Cool in pans for 10 minutes and then remove immediately to a cooling rack.  If the muffins are left to completely cool in the pans the jam will cause the muffins to stick to the sides of the muffin tin, so remove muffins from tin before they are completely cool.

Makes 12 muffins.