By Tara Bench
We eliminated the gluten -- but none of the flavor -- by using rice flour.
Work: 20 minutes
Total: 45 minutes
Makes 12 muffins
1 1/2 cups all-purpose rice flour or superfine white rice flour
1/4 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
6 tbsp unsalted butter, softened
1 egg plus 1 egg yolk
1/2 tsp vanilla
1/2 cup whole milk
1 cup fresh blueberries
1. Line muffin pan with baking cups. Combine flour, xanthan gum, baking powder, and salt. In another bowl beat together sugar and butter; add egg, yolk, and vanilla. Stir in milk and flour mixture alternately in 3 parts. Fold in blueberries.
2. Fill cups; sprinkle with extra sugar. Bake at 375 degrees F. until tops spring back when touched, 18 to 22 minutes. Cool in pan 5 minutes, then move to wire rack.
Nutrition facts per muffin: 195 calories, 7g total fat, 4g sat fat, 139mg sodium, 31g carbs, 51mg chol, 2g protein, 1g fiber