How To Make Gluten-Free Muffins
These gluten-free muffins will be your next favorite dessert or breakfast meal made with gluten-free ingredients and blueberry baked into perfection.
Serves:
Ingredients
- 2¾cupsrice flour
- 1cupmillet flour
- ¾cuptapioca flour
- ¾cupdate sugar
- ½cuparrowroot starch
- 2½tspxanthan gum
- 2½tspcream of tartar
- 1⅔tspbaking soda
- 1½tspsalt
- 1tspground ginger
- 2cupsbuttermilk
- 5eggs,separated
- 1cupVegetable Oil
- 2tbsphoney
- 2cupsfresh blueberries
Instructions
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Preheat the oven to 400 degrees F. Grease two 12-cup muffin tin or line with paper liners.
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Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
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Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
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Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; the batter should be very porous. Pour batter into muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean for about 15 to 20 minutes.
Nutrition
- Calories: 761.44kcal
- Fat: 12.86g
- Saturated Fat: 1.64g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.85g
- Polyunsaturated Fat: 2.52g
- Carbohydrates: 146.87g
- Fiber: 4.52g
- Sugar: 10.19g
- Protein: 11.85g
- Cholesterol: 34.14mg
- Sodium: 291.11mg
- Calcium: 46.36mg
- Potassium: 238.58mg
- Iron: 1.04mg
- Vitamin A: 17.56µg
- Vitamin C: 1.41mg
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