Blueberry Muffins

1 cup white rice flour (brown is also okay)
½ cup soy flour
¼ cup tapioca flour
¼ cup cornstarch
2 teaspoons xanthan gum
3 teaspoons baking powder
½ teaspoon salt
½ cup whole, raw demerarra sugar
1 teaspoon finely grated lemon zest
2 eggs
1 cup rice milk (be sure it´s gluten free)
1 tablespoon unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
¼ cup (4 tablespoons) melted Earth Balance shortening
1 cup blueberries (fresh is best!)

Combine all the dry ingredients, including the lemon zest, and stir well. In another bowl, combine all the other ingredients except the blueberries, and whisk to blend. Add the wet to the dry ingredients, and stir just until mixed. Fold in the blueberries (carefully) with a rubber spatula. Pour into muffin cups or oiled tins. Bake in a pre-heated 375 degree oven, approximately 20 minutes (check after 15). Muffins should be lightly golden brown on top, and a toothpick inserted in the center should come out clean. (Cover with foil if they begin to brown too quickly). These are best fresh from the oven! Makes 12 muffins.

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