Wednesday, June 8, 2011

The Best Gluten-Free Blueberry Muffins

Blueberry Muffins                       

Bet you can't eat just one! 

1/4 cup sugar
2 tbs. shortening*
1 egg
1/4 cup oil
1/2 cup potato starch
3/4 cup cornstarch
1/4 tsp. baking soda
1 1/2 tsp. xanthan gum
1 tbs. baking powder
2/3 cup milk
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups blueberries

For Topping:
1 tbs. sugar
1/2 tsp. ground cinnamon

Preheat oven at 350 degrees.  In medium bowl, cream together sugar and shortening.  Add remaining ingredients except blueberries and mix well.  Be sure no lumps remain.  Gently fold in blueberries.

Pour batter into greased muffin tins or pans with paper liners.  Fill cups about 2/3 full.  Sprinkle with sugar/cinnamon mixture.  Bake 20-23 minutes, until toothpick tests clean and tops are lightly browned.

*  I use Spectrum Orangic All Vegetable Shortening which is non-hydrogenated, cholesterol free and has no trans fats. It is available at Fry's Market. 
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