Blueberry Muffins (Gluten, Dairy and Egg Free)
photo by bearhouse5
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
12 muffins
ingredients
- 157.80 ml brown rice flour
- 78.78 ml rice flour
- 118.29 ml potato starch
- 9.85 ml baking powder (gluten-free)
- 4.92 ml baking soda
- 4.92 ml xanthan gum
- 2.46 ml salt
- 177.44 ml sugar
- 78.78 ml almond meal
- 9.85 ml vegan egg replacer powder
- 59.14 ml water
- 118.29 ml oil
- 59.14 ml silken tofu
- 118.29 ml soymilk
- 4.92 ml vanilla extract
- 1 lemon, zest of
- 9.85 ml lemon juice
- 236.59 ml blueberries (fresh or frozen)
directions
- Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
- Beat egg replacer with water until fluffy.
- Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
- Add to dry ingredients and mix.
- Stir in blueberries.
- Spoon into greased muffin pans.
- Bake for 30-35 minutes at 180ºC (350ºF).
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