Gluten Free Recipes
Tender blueberry muffins made with brown rice, potato starch and tapioca flours. Use either fresh or frozen blueberries. Bursting with flavor and boasting the highest antioxidant level of any fruit or vegetable, the simple blueberry abounds with flavor and good nutrition. Blueberries are naturally sweet, low in calories, easy to eat, cook or bake with and exceptionally nutritious.
1 cup brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
2 teaspoons Xanthan Gum
2-1/2 teaspoon gluten-free baking powder
1/3 cup plus 1-tablespoon sugar
3/4 teaspoon salt
1/4 cup applesauce
2 large eggs, lightly beaten
1/4 cup olive oil
3/4 cup non-fat milk
1/8 teaspoon gluten-free vanilla powder
1-1/2 cups fresh or frozen blueberries
Line muffin tins with paper. Stir together dry ingredients.
Make a well in center of mixture and add applesauce, eggs, oil, milk and gluten-free vanilla powder. Stir together just until ingredients are moistened. Gently fold in blueberries.
Divide mixture into muffin tins and sprinkle with sugar.
Bake at 400-degrees for 25 minutes.
Yield: 12 Blueberry Muffins