3/4 c. brown rice flour
1/2 c. gluten free flour
1/2 c. tapioca flour
1/2 c. sugar
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1 egg
1/2 c. water or milk
1 c. blueberries
Combine the dry ingredients together, then add the wet ingredients and mix until just moistened. Fold in the blueberries. Divide among 12 muffin cups and bake at 400 degrees for 15-20 mins.
Yum!
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