Blueberry Muffins

[Guest guest]

Blueberry Muffins.

 

 

2/3 cup brown rice flour

1/3 cup white rice flour

1/2 cup potato starch

2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon xanthan gum

1/2 teaspoon salt

3/4 cup sugar

1/3 cup almond meal

2 teaspoons egg replacer powder

1/4 cup water

1/2 cup oil

1/4 cup silken tofu

1/2 cup soy milk

1 teaspoon vanilla

grated peel of 1 lemon

2 teaspoons lemon juice

1 cup blueberries (fresh or frozen)

 

 

Sift flour, baking powder, bicarb, xanthan gum, and salt into a

bowl. Add sugar and almond meal. Using a whisk, mix well. Beat egg

replacer with water until fluffy. Beat in oil, silken tofu, soy

milk, lemon zest, lemon juice and vanilla. Add to dry ingredients

and mix. Stir in blueberries. Spoon into greased muffin pans. Bake

at 180°C (350°F) for 30-35 minutes.

 

Makes 12

 

 

*Tip - If you dust the blueberries with a little flour they won't

sink to the bottom.

 

*1 300g (10 1/2oz) packet of frozen blueberries will make 2 batches

of muffins.

 

*Tip – If using paper pans, brush or spray them with oil first so

that you don't leave half your muffin behind on the paper.