Gluten Free Vegan Blueberry Muffin

Gluten Free Vegan Blueberry Muffin

Serves 4-6

Ingredients:

Whisk together in a mixing bowl:
1 1/4 cups GF pastry flour
1/2 cup GF buckwheat, GF certified oat flour, or
millet flour
1/2 cup tapioca starch
¾ cup brown rice syrup
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:
1/2 cup organic applesauce, unsweetened
1/2 warm vanilla rice milk, or soy
1/3 cup organic coconut oil or Spectrum Organic
Shortening
2 teaspoons bourbon vanilla extract, or pure vanilla
extract
Energ-G Egg Replacer mixed for two eggs

Instructions:

If the batter appears too dry, add more rice milk, one tablespoon at a
time.

If the batter is too thin and wet, add a little
extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be slightly thicker than wheat
based muffin batter.

When the batter consistency looks good, gently
stir in 1 heaping cup fresh or frozen organic
blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking
cups. Sprinkle a little organic GF oats on the tops if you wish.

Bake in the center of the oven for about 25 to
30 minutes if using frozen blueberries, until the muffins are golden and dry in
the center (check with a wooden pick). If using fresh blueberries, cut back on
the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the
muffins out of the pan and place them on a wire rack to continue cooling (this
way, they don't develop soggy bottoms). 

For future snacking, wrap the muffins
individually in foil, then freeze in a big zip-freezer bag. Thaw at room
temperature or briefly re-heat in a microwave for thirty seconds.

Note: If you
prefer using eggs, use 2 free-range organic eggs, beaten.