Gluten Free Blueberry Muffins
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Ingredients (use vegan versions):
- 2/3 cup brown + 1/3 cup white rice flour
- 1/2 cup potato starch
- 2 teaspoons baking powder + 1 teaspoon baking soda
- 1 teaspoon xanthenes gum
- 1/2 teaspoon salt
- 3/4 cup vegan 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 soymilk
- 1 teaspoon vanilla
- grated peel of 1 lemon + 2 teaspoons lemon juice
- 1 cup blueberries (fresh or frozen)
Directions:
Sift flour, baking powder, baking
soda, xanthenes gum, and salt into a
bowl. Add vegan sugar and almond meal. Using
a wire whisk, mix well.
Beat egg replacer powder with 1/4 cup
water until fluffy. Beat in oil,
silken tofu, soy milk, lemon zest,
lemon juice and vanilla. Add to dry
ingredients and mix well. Stir in
blueberries. Spoon into greased muffin
pans. Bake at 180°C (350°F) for 30-35
minutes.
*Tip - If you dust the blueberries
with a little flour they won’t sink to
the bottom.
*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.
Makes 12
Serves: makes 12
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