Blueberry Muffins

This is lightly adapted from a book called Special Diet Solutions by Carol Fenster.  I have had good results with these.

Blueberry Muffins

Ingredients:

1 cup brown rice flour
2/3 cup potato starch
2/3 cup tapioca starch

OR

2 1/3 cup of a premixed flour blend

1 t xanthan or guar gum
2 1/2 t baking powder
1 t salt

1 cup milk (cow, rice, almond all work)
1/4 cup vegetable oil
2 large eggs or 1/2 cup egg subsitute
2/3 cup sugar or 1/3 cup honey (either works great)
1 t vanilla extract
2 t grated lemon peel (optional but yummy)

1 cup blueberries


Glaze: (optional)
2 T powdered sugar or 1 T honey
2 T lemon juice


Preheat oven to 400 degrees.  Grease or line a 12-cup muffin pan.

Put milk, oil, eggs, sugar or honey, vanilla, lemon peel in a mixer and mix together.  Then add the flour(s), xanthan gum, salt, baking powder and mix.  Stir the blueberries in gently.  Spoon into muffin tins. 

Bake approximately 25 minutes or until tops of muffins are lightly browned.  Remove from oven.  Combine powdered sugar or honey and lemon juice to form glaze.  Brush or drizzle over warm muffins.

Makes 12 muffins.