Gluten-Free Tuesday: Berry Muffins
Gluten-Free Tuesday: Berry Muffins might be just the morn meal you are searching for. One serving contains 206 calories, 2g of protein, and 8g of fat. This recipe serves 24. Head to the store and pick up rice flour, blueberries, vanillan extract, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Preheat oven to 375°F. Line muffins pans with paper cupcake liners or spray pans with non-stick gluten-free cooking spray.
In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. In small bowl, whisk together eggs, milks, oil, and vanilla.
Add wet ingredients to dry.
Whisk together until a batter forms, about 30 seconds.
Whisk to combine. Switch to a rubber spatula and gently fold in berries.
Fill prepared muffin cups about 2/3 full.
Bake until muffins are golden brown and cake tester inserted into the center of muffins comes out clean, about 20 to 25 minutes.
Transfer muffins to wire rack to cool. Store muffins in an airtight container for up to three days or freeze once cooled.