What you need2 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 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.
Directions1. 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.
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