BLUEBERRY MUFFINS
I made up this blueberry muffin recipe and it is so yummy. I combined 3 different recipes and I LOVE THIS RECIPE!
Ingredients:
1 cup brown rice flour (I ground Lundberg's short brown grain rice in my grinder)
½ cup tapioca starch
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon GF xanthum gum
½ cup sugar
3 eggs
2 tablespoons vegetable oil
½ cup milk (or other liquid such as applesauce, sour cream, rice/soy milk)
1 teaspoon GF vanilla
½ teaspoon lemon flavoring
1 cup blueberries
Directions:
Preheat oven to 350 degrees F. Combine dry ingredients in a bowl. Stir to mix. Add rest of the ingredients. Mix well. If the mixture seems dry add more liquid. The moisture in rice flour varies. Spoon into lightly oiled muffin cups or cup cake liners. Bake 20 to 25 minutes, or until brown. (Makes 12 muffins.
Here's to Healthy Eating!
½ cup tapioca starch
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon GF xanthum gum
½ cup sugar
3 eggs
2 tablespoons vegetable oil
½ cup milk (or other liquid such as applesauce, sour cream, rice/soy milk)
1 teaspoon GF vanilla
½ teaspoon lemon flavoring
1 cup blueberries
Directions:
Preheat oven to 350 degrees F. Combine dry ingredients in a bowl. Stir to mix. Add rest of the ingredients. Mix well. If the mixture seems dry add more liquid. The moisture in rice flour varies. Spoon into lightly oiled muffin cups or cup cake liners. Bake 20 to 25 minutes, or until brown. (Makes 12 muffins.
Here's to Healthy Eating!
brenda.bailey.1@hotmail.com
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