Directions
Place rack in the middle of the oven, preheat oven to 375 F degrees. Generously grease a standard 12 cup nonstick muffin pan or line with paper liners. In a medium mixing bowl, whisk together rice flour blend, baking soda, ginger, cinnamon, cloves, xanthan gum and salt until well blended. Add the lentil puree, eggs, brown sugar, oil, molasses, vanilla and vinegar and beat with an electric mixer on low speed until blended. Divide batter evenly in muffin pan. Bake 20 to 35 minutes, or until toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from the pan, cool completely on the wire rack.