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Courtesy of Gluten Intolerance Group
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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+ 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