Gluten Free Berry Muffins

This recipe has been in the works for quite sometime now. I was close a few times. The problems I would run into were they would tend to not taste good once they cooled or they would have little to no flavour to begin with.

I made these the other day and loved them. I sent some over to our neighbours house. She came over later that day and said, ” I officially award you the Muffin Maker of the Year Award”. I blushed. She told me she wished there was a bakery that she could order from and I said , “How many do you want?” She has a standing order for a dozen when ever I make them. My mother came over and said; “Yep, they taste like Blueberry Muffins.” That is a wonderful complement from my mother. It means my gluten free creation met her gluten palates standards.

Now I am so proud to share it with you.

Blueberry Muffins:

• 1 3/4 cups Bean Flour Mix
• 1 1/2 teaspoons Xanthan Gum
• 1 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Shortening
• 1 cup Sugar
• 1 cup Apple Sauce
• 1 Eggs
• 1 teaspoon Vanilla
• 1 cup Blueberries

In a large bowl mix shortening, sugar, apple sauce, eggs, and vanilla

mix in your dry ingredients

fold in berries

sperate into greased or lined muffin tins

I get about 2 dozen

bake at 350 for 12-15 min

These Rock when topped with about a tablespoon of this mixture

Topping

• 2/3 – 3/4 cups Brown Sugar
• 1 cup Bean Flour Mix
• 3/4 teaspoon Nutmeg
• 3/4 teaspoon Cinnamon
• 1/2 cup Butter

I make up a double batch and keep it in a plastic bag in the refrigerator. That way I have it in the morning and do not need to think too much.

Always make sure your ingredients are gluten free and Enjoy!