Blueberry muffins

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
Wheat free Blueberry muffins

makes 6

70 g brown rice flour
45 g tapioca flour
45 g potato flour
1¼ tsp baking powder
½ tsp xanthan gum
½ tsp unflavoured vegetarian gelatine
30 g sugar
¼ tsp salt
½ tsp grated lemon peel
1 dessert apple, cooked with 1 tbsp water and mashed to a puree
1 large egg, beaten
4 tsp light olive oil or flavourless oil
6½ tbsp milk
¼ tsp vanilla extract
125 g fresh blueberries
6 paper muffin cases
conversion charts

preheat oven: 200°C, 400°F, Gas 6

1. Mix together the rice, tapioca and potato flours, gelatine, xanthan gum, baking powder, sugar, salt and lemon peel.
2. Mix the apple puree with the egg, oil, milk and vanilla. Mix this into the dry ingredients so that you get a lumpy batter.
3. Gently fold the blueberries into the mixture, then divide equally into the 6 muffin cases in a muffin tray. Bake for 25 minutes. Leave to cool on a baking tray.
These muffins are delicious either hot or cold, and will keep in an airtight tin for a couple of days.


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