Blueberry & almond muffins

12376334_856501767804237_2684181213040159646_n

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
2 eggs
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s