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Gluten Free Blueberry Muffins
Gluten Free Blueberry Muffins
Ingredients
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Sift flour, baking powder, baking
soda, xanthenes gum, and salt into a
bowl. Add vegan sugar and almond meal. Using
a wire whisk, mix well.
Beat egg replacer powder with 1/4 cup
water until fluffy. Beat in oil,
silken tofu, soy milk, lemon zest,
lemon juice and vanilla. Add to dry
ingredients and mix well. Stir in
blueberries. Spoon into greased muffin
pans. Bake at 180C (350F) for 30-35
minutes.
*Tip - If you dust the blueberries
with a little flour they wont sink to
the bottom.
*Tip If using paper pans, brush or
spray them with oil first so that you
dont leave half your muffin behind on
the paper.
Makes 12
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