Blueberry Muffins
Gluten-Free
1/4 c butter or margarine (melted)
2 t GF baking powder
1/2 c white sugar
1 1/4 c rice baking mix
2 eggs
1 c plus 2 T buttermilk
1/2 t salt
3/4 c blueberries
Mix the blueberries with a little of the sugar and rice baking mix. Mix together the melted butter and sugar until fluffy. Mix in eggs, one at a time combine the baking powder and rice baking mix; add to the egg mixture. Stir in buttermilk. Gently mix in the blueberries. Spoon batter into greased muffin tins (or use cupcake papers). Bake at 450 degrees for about 15 minutes or until done
Copyright © 2004 Celiac Sprue Association/United States of America, Inc. (CSA)
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