Food & Recipes

• 1 cup
  blueberries, frozen
• 1 1/4 cups
  sorghum flour *, (see note)
• 1/2 cup
  buckwheat, or millet flour
• 1/2 cup
  potato, or tapioca starch
• 1 cup
  light brown sugar, packed
• 1/2 teaspoon
  sea salt
• 1 teaspoon
  baking soda
• 2 teaspoons
  baking powder
• 2 teaspoons
  xanthan gum
• 1 teaspoon
  cinnamon
• 1/2 teaspoon
  nutmeg
• 1/4 teaspoon
  allspice
• 1/2 cup
  applesauce
• 1/2 
  vanilla rice milk, warm
• 1/3 cup
  extra light olive oil, or shortening
• 2 teaspoons
  bourbon vanilla extract
• 1 tablespoon
  Egg Replacer
• 4 tablespoons
  warm water

1. Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners.
2. Whisk together in a mixing bowl:
3. 1 1/4 cups sorghum flour * (see note)
   1/2 cup buckwheat or millet flour
   1/2 cup potato or tapioca starch
   1 cup light brown sugar , packed
   1/2 teaspoon sea salt
   1 teaspoon baking soda
   2 teaspoons baking powder
   2 teaspoons xanthan gum
   1 teaspoon cinnamon
   1/2 teaspoon nutmeg
   1/4 teaspoon allspice
4. Add in and combine:
5. 1/2 cup applesauce
   1/2 warm vanilla rice milk
   1/3 cup extra light olive oil or shortening
   2 teaspoons bourbon vanilla extract
6. Prepare and fold in your egg/egg replacer:
7. For two eggs:
8. 1 tablespoon Egg Replacer
   4 tablespoons warm water
9. Whisk till frothy. Add to the batter and gently combine.

 Karina's Notes:If the batter appears too dry, add more rice milk, one tablespoon at a time.If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flour damp.The batter should be slightly thicker than wheat based muffin batter.When the batter consistency looks good, gently stir in:1 heaping cup fresh or frozen blueberries (still frozen, not thawed)Spoon the batter evenly into the 12 baking cups. Sprinkle a little brown sugar on the tops if you wish.Bake in the center of the oven for about 25 to 30 minutes if using frozen blueberries, until the muffins are golden and dry in the center (check with a wooden pick). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly reheat in a microwave for 30 seconds.