Blueberry Muffins
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- 1 egg
- 1 cup milk substitute (I use Pacific Vanilla Low Fat Rice)
- 1/3 cup of oil
- 1 cup GFCF flour (Bette Hagman mix 2 parts rice flour, 2/3 part of potato starch, 1/3 part tapioca flour)
- 1/2 cup of Bob’s Red Mill GF Flour
- 1/2 cup sugar
- 1 tsp. xanthum gum
- 2 3/4 tsp. baking powder
- 3/4 tsp. salt
- 3/4 cup of frozen wild Maine blueberries (I get the organic ones from Trader Joe’s)
Heat oven to 400 degrees. Put cupcake paper cups in muffin tin. Beat egg with fork. Stir in milk and oil. Measure all dry ingredients in separate bowl and mix dry ingredient together. Add to wet ingredients and stir just to moisten. Batter should be lumpy. Do not over mix. At the very last add blueberries that have been rinsed until the water runs almost clear (I put the berries in a large strainer and gently rinse under faucet). Fill muffin cups 2/3 full (I use an ice cream scoop – perfect size). Bake 20 – 25 minutes, or until golden brown. Makes 12 muffins.
Variations:
In place of blueberries, you can use chocolate chips (I use the Enjoy Life Mini Chocolate Chips), raisins, dates or whatever your kid likes.
It works really great to make up a bunch of these mixes at the same time. I put all of the dry ingredients in a zip lock quart freezer bag with all the wet ingredients written on the bag with a sharpie marker and the baking temp and time. These can just be stored in the cupboard. In the morning you can have muffins in the oven in about 5 minutes or less. Yummy!