these muffins are like a shortbread, dense, and chewy
Preheat oven to 350 ° F.
In a small bowl, mix ground flax seed and 3 T water. Refrigerate for 15 minutes.
While the flax "egg" refrigerates, whisk together rice flour, baking powder, salt, and xanthan gum in a small mixing bowl.
Remove the flax egg from the fridge and whisk briskly until it turns into a gel-like liquid.
Add it to a medium size mixing bowl with 1/2 c water, maple syrup, and extra light tasting olive oil. Whisk together.
Add the dry ingredients into the wet ingredients and mix until just combined. Then fold in the blueberries, frozen or fresh.
(I thawed my frozen berries in the microwave and added some of the juice, that's why they are so blue).
Grease a mini muffin pan with olive oil, then put 2-3 Tb of batter in each well.
Note: This will overfill the wells, which is fine because these muffins don't rise very much.
Bake for 10-12 minutes or until you can insert a toothpick and it comes out clean. Cool in the pan for a few minutes and then remove from the pan.
0 servings