Very delightful muffins. A tiny bit dense but the flavor is spot on. The recipe only makes six muffins so it's perfect for trying them out.
Ingredients:
Streusel topping (optional):
2 tablespoons brown/white sugar
1 1/2 teaspoons white rice flour
1 teaspoon canola oil
Muffins:
1 egg
1/2 cup milk
2 tablespoons sugar
2 tablespoons canola oil
1 cup white or brown rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon or lime zest
1/2 cup fresh/frozen blueberries
Directions:
Preheat the oven to 425°F.
Lightly grease a 6-cup muffin tin or add cupcake papers.
Prepare the streusel topping: In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins: In another small bowl, combine white rice flour, sugar, baking powder, salt, lemon or lime zest. Carefully stir in blueberries.
In a medium bowl, mix the egg, milk and canola oil until well blended. Add in the dry ingredients and mix just until combined.
Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.
·Makes 6. Best eaten when fresh (in one day)
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