I think these are my best muffins so far. Not nearly as heavy as previous muffins. I used blackberries, but I am sure you could use blueberries just as easily. Please let me know if you make these and how you like them!
ingredients
1 cup butter
1 1/4 cup zyletol
3/4 cup stevia
3 eggs
1/4 cup lemon juice
1 tsp vanilla
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp xanthum gum
2 cups sour cream
2 cups blackberries
Preheat oven at 350 degrees. In a mixing bowl cream together butter, xyletol and stevia. Beat in eggs, one at a time. Add lemon juice and vanilla. In a separate bowl mix together all dry ingredients. Add dry ingredients to creamed mixture alternately with sour cream. Gently fold in berries. Fill paper lined muffin cups nearly full. Bake for 25-30 minutes or until toothpick inserted near the center comes out clean. Let cool for 10 minutes then remove from pans to finish cooling.
No comments:
Post a Comment