• 2 1/3 Cups Carol's Flour Blend

  • 1 1/2 teaspoons xanthan gum

  • 1 teaspoon unflavored gelatin powder

  • 2 1/2 teaspoons baking powder

  • 2/3 cup sugar

  • 1 teaspoon salt

  •  1 cup milk (cow, rice, soy)

  • 1/4 cup cooking oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon grated lemon peel

  • 1 cup blueberries (fresh or frozen)

Try this tasty treat for breakfast
Preheat oven to 400ºF. Generously grease standard 12-cup, nonstick muffin pan or use paper liners.

Stir together flour, xanthan gum, gelatin, baking powder, sugar, and salt in large bowl. Make well in center.

In another bowl, combine milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Add blueberries and gently stir in. If the blueberries are frozen, add 5 minutes baking time. For lighter muffins, mix in larger bowl with electric mixer until thoroughly blended.

Divide dough among. Bake for approximately 20-25 minutes––or until tops of muffins are lightly browned. Remove from oven. Cool.

Calories 215; Fat 7g; Protein 4g; Carbohydrate 35g; Cholesterol 33 mg; Sodium 276 mg; Fiber 1g