Fructose Brown Blueberry Muffins

Fructose Brown Blueberry Muffins

Ingredients:
1 tablespoon fructose
2 cups brown rice flour 1 teaspoon xantham gum
1 cup tapioca flour 1/2 teaspoon agar agar
2 tablespoons potato starch flour 1/4 teaspoon sea salt
2 tablespoons baking powder (non-aluminum) 3/4 cup rice milk
3 tablespoons fructose 1/2 tablespoon cold pressed olive oil
1 teaspoon xantham gum Preheat oven to 400 F
1/2 teaspoon agar agar Mix dry ingredients with dough hooks. Slowly add rice
1/2 teaspoon sea salt milk while kneading. Add olive oil. Dough will be slightly
1-3/4 cups rice milk sticky. Press into an oiled 8-inch baking pan with a lightly
2 tablespoons cold pressed sunflower oil oiled spatula. Brush top with olive oil. Add chopped onions
1 teaspoon vanilla extract or garlic, salt, pepper, oregano, fresh basil, thinly sliced
1 cup blueberries or other fruit tomato. Bake at 400 F for 25 minutes or until crust is

Directions:
Preheat oven to 350 F medium brown. Remove from the pan and cool on a cake
Mix dry ingredients with electric mixer. Slowly add rice rack.
milk while mixing. Add canola oil and vanilla extract. Add
blueberries. Spoon mixture into an oiled muffin pan. Bake
at 350 F for 40 minutes or until top is light brown. Remove
muffins from the pan and cool on a cake rack. Makes 9
muffins. Add a little water to the unused muffin spaces.
7
Corn Muffins Marinara Sauce