Gluten-Free, Sugar-Free Blueberry Muffins
Mix dry ingredients in a mixing bowl.
1/2 cup Brown Rice Flour
1/2 cup Sorghum Flour
1/4 cup Potato Starch
1/4 cup Tapioca Starch
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Salt
In a smaller bowl mix together the liquid ingredients.
2 whipped Eggs
1/4 cup Honey
1/4 cup oil
1 tsp. Vanilla
e/2 cup milk (I used Rice Milk)
1 cup of Blueberries
Add the liquid ingredients to the dry ingredients and gently mix together.
Spoon into a muffin pan with muffin cups.
Bake at 350 degrees for 20-25 minutes.
Optional sprinkle with sugar when done baking.
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