Success at last! Or at least, I hope it is, since I didn’t do a taste test. Here is a recipe I borrowed from Bob’s Red Mill and further adapted to suit Mrs. V’s specific allergen list. It looks and smells like a blueberry muffin. Let’s hope it tastes like one too!
Gluten-Free Blueberry Muffins (adapted from Sue’s Rice Muffins)
2-3 Tbsp. honey + rice milk to make 1/2 c. liquid
2 Tbsp. canola oil
1 c. white rice flour
1 1/2 t. cream of tartar
1 t. baking soda
1/2 t. sea salt
1 t. grated lemon peel (I thought of this addition after they were already in the oven but I think it would make them even tastier)
2 Tbsp. finely chopped walnuts
1/3 c. frozen blueberries
Preheat oven to 425 F. Lightly grease a 6-cup muffin tin; set aside.
Stir together all ingredients until moistened. Divide among the muffin cups.
Bake for 17-20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
The original recipe calls for placing the ingredients in a quart jar to mix. James Bond may like his martini’s shaken, not stirred, but I find it easier to stir my muffins in a bowl. Besides, this actually came out fairly thick, not runny, so I think mixing in a jar would be a pain.