Ingredients
1 1/2 cup gluten free flour*
1 cup yellow cornmeal
1 cup sugar
3 teaspoons baking powder
2 teaspoons xantham gum
1/4 teaspoon salt
2 tablespoons lemon zest
1/2 cup canola oil
1 cup vanilla soy milk (can use regular milk as well)
4 beaten eggs
1 cup frozen wild blueberries
Directions
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Preheat oven to 350 degrees.
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Spray muffin pan with canola oil spray.
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In a large bowl sift together the flour, cornmeal, baking powder, xantham gum, salt, sugar and lemon zest.
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Stir in the canola oil, milk and beaten eggs until combined. Stir in the blueberries.
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Pour mixture into the prepared pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Cool on wire rack.
*Basic Gluten-Free Flour Mix
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container.
From Yvonne Condes
