Blueberry Muffins

  • 1 c. brown rice flour
  • 1/2 c. potato starch
  • 1/2 c. tapioca starch/flour
  • 1/2 tsp xanthum gum (Authentic Foods makes a corn-free version if needed)
  • 4 tsp baking powder
  • 1 tsp salt
  • 8 Tbsp Spectrum palm oil shortening, melted
  • 1/2 c. flax seed gel
  • 1 c. milk of some kind – can be cow’s milk, almond milk, rice milk, coconut milk, or hemp milk
  • 1 tsp vanilla extract
  • 3/4 c. blueberries
  • 1/4 c. raw sugar

Preheat oven to 350. Spray muffin tin with oil of choice (not vegetable oil). Mix the three flours, xanthum gum, sugar, baking powder, and salt together in a bowl. Set aside. Combine the melted shortening, flaxseed gel, milk, and vanilla together in a large bowl using a mixer on medium-low speed for about 1 minute. Gradually mix in the flour mixture using mixer. Blend of medium-high speed for about 2 minutes until the batter is smooth. Mix in the blueberries by hand. Spoon into muffin tin. Sprinkle tops with raw sugar. Bake for 28-32 minutes.

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Posted on

December 14, 2016