blueberry muffins
| 1/2 | c | white rice flour | ||
| 1/2 | c | sorghum flour | ||
| 1 | Tbs | tapioca flour | ||
| 2 | Tbs | shortening | ||
| 1 | pkg | blueberry yogurt (6 oz.)(or Silk brand soy yogurt) | ||
| 1 | egg | |||
| 2 | Tbs | sugar | ||
| 1/2 | tsp | baking powder (see note on baking powders) | ||
| 1/4 | tsp | baking soda | ||
| 1/2 | tsp | salt | ||
| 1/4 | c | water or soy milk | ||
| 1/2 | c | blueberries, frozen or fresh |
Combine the flours in a bowl. Blend in the shortening until the flours have a meal-like texture. Form a well in the middle and put in the yogurt and egg. Mix together, adding enough extra liquid to form a pourable batter. Fold in the rest of the ingredients. Spoon the batter into greased muffin pans and bake at 350 degrees for 20 minutes. The muffins will be very spongy when hot, but will firm up as they cool.
8/4/2003, C. Fehrenbach