Here’s a recipe I’ve been meaning to try out. My kids LOVE blueberry muffins and can no longer have the pre-packaged processed kind I used to feed them (unknowingly believing it was healthy).

Let me know what you think!

1/4 c. melted butter
1 1/3 c. rice flour
1 c. sugar
1 whole egg
2 tsp. gluten-free baking powder
3/4 tsp. cinnamon

3/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. vanilla
1 c. milk
1/2 – 3/4 c. blueberries, fresh or frozen
1 t. corn meal/flour (optional)

Mix all ingredients. Line muffin tins and fill each one about 3/4 full. Bake for 15-20 minutes at 350 degrees.

Makes 12-15 muffins.

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