2/3 cup brown + 1/3 cup white rice flour
1/2 cup potato starch
2 teaspoons baking powder + 1 teaspoon baking soda
1 teaspoon xanthenes gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons egg substitute powder + 1/4 cup water
1/2 cup oil
1/4 cup silken tofu
1/2 cup soy milk
1 teaspoon vanilla
grated peel of 1 lemon + 2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)
Sift flour, baking powder, baking soda, xanthenes gum, and salt into a bowl. Add vegan sugar and almond meal. Using a wire whisk, mix well. Beat egg replacer powder with 1/4 cup water until fluffy. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla. Add to dry ingredients and mix well. Stir in blueberries. Spoon into greased muffin pans. Bake at 180°C (350°F) for 30-35 minutes.
*Tip - If you dust the blueberries with a little flour they won’t sink to the bottom.
*Tip – If using paper pans, brush or spray them with oil first so that you don’t leave half your muffin behind on the paper.