Tuesday, March 16, 2010

Blueberry Muffins

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
1/2 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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