A simple twist on classic blueberry muffins. :) Absolutely yummy with honey or jam.
Ingrediants:
Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Blueberries, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon
Directions:
Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices. Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps. Gently stir in the blueberries, with care as blueberies bruise easily. Grease a muffin tray or two. If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray. Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.
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