Blueberry Muffins - Gluten Free
Contributed by Carol Fenster, Ph.D.

Ingredients 1 cup Gluten Free Garbanzo and Fava Flour  2/3 cup Potato Starch  2/3 cup Tapioca Flour  1 tsp Unflavored Gelatin Powder  1 tsp Xanthan Gum  2-1/2 tsp Baking Powder  1/2 cup Sugar  1 tsp Sea Salt  1 cup Lowfat Milk (cow, rice, soy or nut)  1/4 cup Vegetable Oil  2 large Eggs  1 tsp Vanilla  1 Tb Freshly Grated Lemon Peel  1 cup Fresh or Frozen Blueberries  2 Tb Powdered Sugar  2 Tb Fresh Lemon Juice
Directions
Preheat oven to 400°F. Coat standard 12-cup muffin tin (2” diameter base, 1-1/4” deep) with cooking spray or use paper muffin liners, set aside. Stir together flours, gelatin powder, xanthan gum, baking powder, sugar (if using honey, add with liquid ingredients) and salt in large bowl. Make well in center. In a small bowl, whisk together milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Gently fold in blueberries. Batter will be very soft. Spoon batter into muffin tins. Bake for approximately 25 minutes, or until tops of muffins are lightly browned. Remove from oven. Combine powdered sugar and lemon juice to form glaze. Brush or drizzle over warm muffins. Makes 12 muffins. NUTRITIONAL INFORMATION Servings Size: 1 Muffin Calories 190, Calories from Fat 60, Total Fat 6g, Saturated Fat 1g, Cholesterol 35mg, Sodium 270mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 12g and Protein 4g.