Blueberry Bran Muffins - Gluten Free
- Reviews 1
Ready In: 30 mins
Yields: 12 Muffins
Ingredients
- 1 cup brown rice flour
- 1⁄2 cup potato flour
- 1⁄2 cup gluten-free cornflour
- 2 teaspoons gluten free baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon xanthan gum (optional)
- 1 cup sugar
- 2 tablespoons rice bran
- 60 g reduced fat margarine, melted
- 2 eggs
- 3⁄4 cup gluten-free low fat vanilla yogurt
- 1⁄4 cup skim milk
- 1 teaspoon vanilla essence
- 1 cup fresh blueberries
Directions
- Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
- Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
- Beat all ingredients well with an electric beater.
- Finally, add fresh blueberries.
- Stir lightly with spoon so as to not break open blueberries.
- Pour batter evenly into 12 non-stick muffin pans.
- Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
- Eat warm or cold.
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