Author adapted by Angela Litzinger from Elizabeth @ seriouseats.com
Ingredients
2cupsfinely ground white or brown rice flour
1 1/2cupssugar
1/2cupsweet rice flour
1/2cuppotato starch
1tablespoongluten free baking powder
1/2teaspoonsalt
1/2teaspoonxanthan gum or guar gum
1 1/2cupgluten and dairy free unsweetened milk substitute of choice
2large eggsor 2 T ground golden flax mixed with 6 T HOT water
3/4cupoil
2teaspoonsgluten free vanilla extract
1 1/2cupsblueberriesfresh or frozen
1cupdiced strawberriesfresh or frozen
1/2cupraspberriesfresh or frozen
1 1/2tablespoonfresh finely minced lemon zest
Instructions
Preheat oven to 375 degrees F. Line muffin pans with paper liners and set aside.
In a bowl, whisk together the rice flour, sugar, sweet rice flour, potato starch, baking powder, salt and xanthan gum. In another bowl whisk together the eggs, milk substitute, oil vanilla and lemon zest. Add wet ingredients to dry, mixing just until batter is smooth. Fold in berries.
Fill prepared muffin cups about 2/3 full. Bake muffins 20-25 minutes until muffins are golden and a toothpick in the muffin comes out clean. Put muffins on a wire rack and allow to cool.
Freezing Directions: Put cooled muffins into a zip-sealed freezer bag. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Eat muffin at room temp or warm through.