Blueberry Lemon Muffins
Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon Xanthan gum
½ cup honey or brown rice syrup
1 tablespoon baking powder
½ teaspoon salt
Lemon Essential Oil
1 egg
1 cup milk
½ cup butter, melted
1 cup fresh or frozen blueberries
Instructions:
- Mix flour, xanthan gum, and baking powder.
- Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
- Mix in blueberries.
- Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
- Bake for 20 minutes at 375° F.