Blueberry Muffins (Gluten, Dairy and Egg Free) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper. Ingredients:
2/3 cup brown rice flour |
1/3 cup rice flour |
1/2 cup potato starch |
2 teaspoons baking powder (gluten-free) |
1 teaspoon baking soda |
1 teaspoon xanthan gum |
1/2 teaspoon salt |
3/4 cup sugar |
1/3 cup almond meal |
2 teaspoons vegan egg replacer powder |
1/4 cup water |
1/2 cup oil |
1/4 cup silken tofu |
1/2 cup soymilk |
1 teaspoon vanilla extract |
1 lemon, zest of |
2 teaspoons lemon juice |
1 cup blueberries (fresh or frozen) |
Directions:
1. Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180ºC (350ºF).
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