Bread
Gluten Free/Dairy Free Lemon Berry Muffins Recipe
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Ingredients
- 2 eggs can use egg replacer
- 3/4 c coconut milk 180ml, can use any alternative I prefer SO Delicious!
- 1/2 c Oil 120ml
- 1 T lemon zest 15ml
- 1 t vanilla 5ml
- 1/2 c Sorghum Flour 120ml
- 1/2 c potato starch* 120ml, Not Potato Flour
- 1/2 c Quinoa Flour 120ml
- 3/4 c tapioca starch* 180ml
- 3/4 c sugar 180ml
- 1 T baking powder 15ml
- 1 1/2 t xanthan gum** 8ml
- 1 t Salt 5ml
- 1 c Blueberries 240ml
Ingredients
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Instructions
- Preheat oven to 375'F (190'C).
- Whip eggs until light and frothy. Add milk, oil, zest, and vanilla, then mix.
- In separate bowl measure out dry ingredients and blend.
- Slowly add dry to wet and mix until smooth batter is formed.
- Add berries and incorporate into batter.
- Place batter in lined muffin tins.
- Bake for 25 to 30 minutes.
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