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My journey in life as a stay at home mom building a career and being a caregiver to my mother and husband. Balancing life, family, and the unexpected. Contact me on the Weekly Essential face book page or feel free to email me if you would like to know more about essential oils or a business opportunity kollette@weeklyessential.com. Essential oils not only changed my life but helped me be prepared for the unexpected in life and how to deal with it.

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Monday, January 13, 2014

Sugar and Gluten Free Blueberry Lemon Muffins

Sugar and Gluten Free Blueberry Lemon Muffins.  I made it this weekend and my family and I loved them. They had no idea that it was gluten and sugar free.

What you need

2 cups gluten-free-all-purpose flour
1 teaspoon xanthan gum
1/2 cup brown rice syrup
1 tablespoon baking powder
1/2 teaspoon salt
8 drops of lemon essential oil
1 egg
1 cup of milk
1/2 cup butter melted
1 cup fresh or frozen blueberries

Can substitute syrup with honey and add more if you would like it sweeter. I added 10 drops of lemon essential oil and I used honey because I didn't have the brown rice syrup.

Directions

1. Mix flour, xanthan gum, baking powder and salt in a large glass bowl.
2. Beat egg in medium bowl; add lemon essential oil and blend together.
3. Add egg mixture to dry ingredients.
4. Mix in blueberries.
5. Fill lined muffin tines 2/3 full.
6. Bake for 20 minutes at 375˚ fahrenheit.

Enjoy!

This recipe is from the  Living Magazine Winter 2014 addition. For more tips and recipes email me at kollette@weeklyessential.com

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.