Entice Blueberry Muffins – Gluten Free
Ingredients
| 750ml (3 cup) | Entice Self Raising Self Binding Rice Flour | |
| 125ml (1/2 cup) | Castor Sugar | |
| 1.5ml (1/4tsp) | Salt | |
| 2 | Eggs, beaten | |
| 420ml (1 3/4cup) | Rice Milk | |
| 115g (1/2 cup)375ml (1 ½ cups) | Butter, melted and cooled slightlyBlueberries, fresh, or if frozen, thawed and rinsed. |
Method
Preheat the oven to 180°C.
In a bowl, mix rice flour, sugar, and salt. Whisk together the melted butter, eggs and milk.
Add the milk mixture to the rice flour mixture and stir to combine.
Gently add the blueberries, try not to break them.
Pour into a greased muffin pan.
Bake for 20 – 25 minutes, or until ready.
Makes 10 – 12 muffins.
