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Sunday, February 28, 2010

Blueberry Muffins



Ingredients:
- 1 cup rice flour
- 1 cup tapioca flour
- 2 tbsp corn flour
- 2 tbsp corn starch 
- 1 tsp xanthum gum
- 1/2 tbsp gluten-free baking powder
- 2 eggs
- 3/4 cup milk
- 1/4 cup butter
- 1 cup sugar
- 1 cup blueberries

Icing Ingredients:
- 1/2 cup butter (or ghee)
- 1/2 cup icing sugar
- 1/2 cup chocolate chips
- 1/2 tbsp hot water

Preparation:
- Preheat oven to 400F.
- Whisk eggs, sugar, butter, and milk in a bowl.
- Combine rice flour, tapioca flour, corn flour, corn starch, xanthum gum, and baking powder.
- Mix the liquid mixture into the dry mixture and add blueberries.
- Distribute muffin cups into a muffin pan. Fill mixture into each cup to 2/3 full.
- Bake for 20 minutes. Take out muffin pan and let cool for 10 minutes before taking out muffin cups.
- For the icing, mix butter and icing sugar. Then blend in melted chocolate chips and water into the mixture.
- Using a large spoon, gently apply icing to the muffins.

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