Gluten Free/Dairy Free Lemon Berry Muffins
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
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.