Blueberry Muffins

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Carol Fenster's Blueberry Muffins

Reprinted with permission from Carol Fenster, Ph.D. of Savory Palate Press

(800) 741-5418 (for more recipes: www.savorypalate.com)

2001

1 cup brown rice flour or garbanzo/fava bean flour*

2/3 cup potato starch

2/3 cup tapioca flour

1 1/2 teaspoons xanthan gum

1 teaspoon unflavored gelatin powder

2 1/2 teaspoons baking powder

2/3 cup sugar

1 teaspoon salt

1 cup milk (cow, rice, soy)

1/4 cup cooking oil

2 large eggs -Subsitute with Ener-G Egg replacer-

1 teaspoon vanilla extract

1 tablespoon grated lemon peel

1 cup blueberries (fresh or frozen)

 

Try this tasty treat for breakfast

Preheat oven to 400º. Generously grease 6-cup or standard 12-cup,

nonstick muffin pan or use paper liners.

 

Stir together flours, xanthan gum, gelatin, baking powder, sugar,

and salt in large bowl. Make well in center.

 

In another bowl, combine milk, oil, eggs, vanilla extract, and lemon

peel. Pour into well of flour mixture. Stir just until ingredients are

moistened. Add blueberries and gently stir in. (If the blueberries are

frozen, add 5 minutes baking time.)

 

Divide dough among 6 (or 12) muffin pans. Bake larger muffin pans

(6-muffin size) for approximately 25 minutes; 12-muffin pans for 20-25

minutes--or until tops of muffins are lightly browned. Remove from oven.

Cool.

 

Calories 215; Fat 7g; Protein 4g; Carbohydrate 35g; Cholesterol 33 mg;

Sodium 276 mg; Fiber 1g

 

*Available from Authentic Foods, Bob's Red Mill, Ener-G Foods,

Gluten-Free Pantry, or Miss Roben's.

 

General Information: info. 2002 by Savory

Palate, Inc.

The material on this website is for informational purposes only

and should not be used as medical advice. Consult your health

professional.