Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1 1/2 c. rice flour * 1/3 c. potato starch * 1/3 c. tapioca starch * 1 tsp. xanthan gum * 4 tsp. baking powder * 1/2 tsp. salt * 1/2 c. sugar * 2 eggs, slightly beaten * 1 c. milk * 1/4 c. oil * 3/4 c. canned wild blueberries, well-drained
What to do:
1. Combine dry ingredients. 2. In another bowl or blender beat eggs, milk, and oil. 3. Add egg mixture to dry ingredients; stir only until combined. Stir in well-drained blueberries. Spoon batter into lined muffin cups, filling each 2/3 full. 4. Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance