Blueberry Muffins
Courtesy of Gluten Intolerance Group 16 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 1/2 c. rice flour |
| 1/3 c. potato starch |
| 1/3 c. tapioca starch |
| 1 tsp. xanthan gum |
| 4 tsp. baking powder |
| 1/2 tsp. salt |
| 1/2 c. sugar |
| 2 eggs, slightly beaten |
| 1 c. milk |
| 1/4 c. oil |
| 3/4 c. canned wild blueberries, well-drained |
Directions:
1. Combine dry ingredients.
2. In another bowl or blender beat eggs, milk, and oil.
3. Add egg mixture to dry ingredients; stir only until combined.
Stir in well-drained blueberries.
Spoon batter into lined muffin cups, filling each 2/3 full.
4. Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
* Courtesy of: Gluten Intolerance Group
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