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Blueberry Muffins
 Courtesy of Gluten Intolerance Group
 
Servings: 16
Prep Time: 10 Min. Cook Time: 20 Min. What you need:
* 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 What to do:
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 Visit www.gluten.org to learn more about gluten intolerance |
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