Gluten Free/Dairy Free Lemon Berry Muffins Author: Christian Chef Jay Gillett Yield: 1 dozen muffins

Ingredients:

• 2 Eggs (can use egg replacer)
• 3/4 c (180ml) Coconut Milk (can use any alternative I prefer SO Delicious!)
• 1/2 c (120ml) Oil
• 1 T (15ml) Lemon Zest
• 1 t (5ml) Vanilla
• 1/2 c (120ml) Sorghum Flour
• 1/2 c (120ml) Potato Starch (Not Potato Flour)
• 1/2 c (120ml) Quinoa Flour
• 3/4 c (180ml) Tapioca Starch
• 3/4 c (180ml) Sugar
• 1 T (15ml) Baking Powder
• 1 1/2 t (8ml) Xanthan Gum
• 1 t (5ml) Salt
• 1 c (240ml) Blueberries

Procedure:

• Preheat oven to 375'F (190'C).
• Whip eggs until light and frothy. Add milk, oil, zest, and vanilla, then mix.
• In separate bowl measure out dry ingredients and blend.
• Slowly add dry to wet and mix until smooth batter is formed.
• Add berries and incorporate into batter.
• Place batter in lined muffin tins.
• Bake for 25 to 30 minutes.

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