Gluten-free Beet Muffins

Gluten-free Beet Muffins:

1 cup brown rice flour
1/2 cup potato starch
1/2 cup amaranth flour (Quinoa, or sorghum)
1/2 tsp Xanthan gum
1/4 tsp salt (opt)
1/8 cup of egg replacer
1 tsp baking soda
2 T flax
1/3 cup canola oil (or non-fat sub)
Beets (3 circles cooked can get them @ Trader Joes)
2 big squirts of Agave Nector (or to taste)
1 cup carrot juice
T vanilla (gluten free)

Set oven to 350. Puree beets in food processor with carrot juice. Then mix in flax and let sit while you mix dry ingrediants in a seperate bowl (baking soda, egg replacer, flours, Xanthan gum, and salt). Add oil, agave, and vanilla to processor (with beets/flax) and blend well. Add wet mixture to dry flour mixture slowly and mix until combined. Spray cupcake holders lightly with oil and fill. Makes 12 small muffins. You can add a banana to make these taste more like banana muffins. If you don't need gluten free substitute all the flours with 2 cups whole wheat flour. You then don't need to add the Xanthan Gum.