Delightfully Gluten Free Lemon Blueberry Muffin Recipe
2 cups Bette Hagman’s Gluten Free Blend flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2 cups fresh or frozen blueberries
1/4 cup butter or margarine, melted
1 cup plain or vanilla GF yogurt (or soy milk yogurt)
1/3 cup milk (if needed) (or soy milk yogurt)
1 lg egg
1 tsp lemon extract
1 tsp vanilla extract
1 banana, sliced and frozen overnight
Prepare bananas as instructed the night before or morning if you want to serve your muffin-cupcakes at night.
Combine dry ingredients into a medium sized bowl, sifting flour if desired. Place liquid ingredients in a large bowl and beat until combined. If you like you can try whisking or beating the egg white separately and folding it into the flour, but I didn’t do this. Fold in wet ingredients into dry.
Pour batter into muffin tins and bake 20-25 minutes or until a light golden brown and muffins are springy to the touch. Cool in pan for at least 5 minutes, then cool them on a cooling rack.
If you want to add frosting, which I realize is more of a cupcake thing than a muffin thing:
Combine cream cheese, butter, lemon rind, vanilla, and salt and whisk in mixer. Add your powdered sugar gradually until you have a creamy frosting. Add your lemon juice for added flavor, or lemon flavoring, and you have a delicious, relatively lowfat frosting.