Allergy Free Blackberry Muffins
Ingredients:
- 1 1/2 cup + 2 T. Bob’s Red Mill All Purpose Gluten Free Flour
- 2/3 cup white sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. xanthan gum
- 1/4 cup solid coconut oil
- 2/3 cup rice milk
- 1 T. lemon juice
- 1 T. water
- 1/2 tsp. vanilla
- 1 6oz. container of fresh blackberries, washed
Directions:
- Preheat oven to 400 degrees and line 12 muffin tins with paper cups.
- In a large bowl combine the first 5 ingredients.
- In a different bowl, place the solid coconut oil and microwave on low until melted.
- Add rice milk, lemon juice, water and vanilla to melted coconut oil. Stir until lumps go away.
- Pour liquid ingredients into dry ingredients and mix until combined.
- Gently stir in blackberries.
- Divide batter equally among 12 muffin tins and bake for 18 minutes.
