|
|
|
| 0 g |
salt |
| 50 g |
tapioca flour |
| 0 g |
xanthan gum |
| 0 g |
gluten-free baking powder |
| 1 |
Egg |
| 150 g |
caster sugar |
| 60 g |
buttermilk |
| 0 g |
bicarbonate of soda |
| 60 g |
butter |
| 175 g |
Rice Flour |
|
1
1. Preheat the oven to 180C/35F/Gas 4.
2
2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
3
3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
4
4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.