Blueberry & almond muffins
1 1/3 (145gm) almond meal (ground almonds)
1 cup (120gm) fine brown rice flour
1/2 cup (75gm) potato starch
1/2 tsp sea salt
4 tsp GF BP
1/2 tsp xantham gum
3/4 cup cane sugar or xylitol
Zest of 1 (unwaxed) lemon
1/4 cup (60 ml) rice bran or olive oil
1 cup (250ml) rice milk
1 tsp natural vanilla essence
1 1/2 frozen blueberries
Preheat oven to 180C. Grease muffin pan. Place almond meal in a large bowl. Sieve over the brown rice flour, potato starch, salt, baking powder and xantham gum. Add the sugar and lemon zest. Using the whisk, mix together until fully combined.
In a small bowl whisk together oil, eggs, rice milk and vanilla. Pour into the dry ingredients and mix until almost combined. Add berries and mix until incorporated. Spoon evenly into muffin tins. Cook 20-25 minutes until golden brown and a skewer inserted comes out clean.