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Blueberry Muffins (Gluten, Dairy and Egg Free)

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“Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.”
READY IN:
50mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
  2. Beat egg replacer with water until fluffy.
  3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
  4. Add to dry ingredients and mix.
  5. Stir in blueberries.
  6. Spoon into greased muffin pans.
  7. Bake for 30-35 minutes at 180ºC (350ºF).

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