gluten-free-orange-and-blueberry-muffins
Ingredients:
1 cup fine rice flour
1/2 cup potato flour
1/2 cup maize cornflour
One teaspoon bicarbonate soda
Two teaspoons of gluten-free baking powder
One teaspoon of xanthan gum
60g dairy-free spread, melted
1/3 cup caster sugar
Two eggs
1 cup Vitasoy Soy Milky Lite
Rind of 1 orange
1 cup blueberries
Icing sugar for dusting (optional)
Method:
- Preheat oven to 180deg C /160deg C (fan forced). Line a 12-cup muffin pan with paper cases.
- Rice flour, potato starch, cornflour, and baking powder with bicarbonate of soda should be sifted into a large bowl.
- Mix sugar, Vitasoy Soy Milky Lite, orange rind, and melted dairy-free spread in a separate bowl until well combined. Fold together the flour mixture and blueberries. Do not overmix
- Spread the mixture evenly in a muffin tray. Bake for 20-25 mins or until golden and cooked. Cool in the tins for 5 minutes, then transfer them to a cooling rack.
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