These gluten-free berry muffins are simply put-amazing!
- 1 cup milk
- 1 lemon zest of whole lemon and 2 tbs juice
- 1 Cup Sugar
- 2 Cups Gluten Free All purpose baking flour
- 1/3 Cup Vegetable Oil
- 3/4 cup Blueberries
- 1 cup raspberries
- 1 teaspoon baking powder
- 1 tsp xanthan gum
- 2 eggs
- Preheat oven to 400. In a bowl mix all the dry ingredients, then add all the wet ingredients and mix, adding the blueberries and raspberries last.
- Fill a muffin tin with liners, fill each one 3/4 full and bake for 20 minutes. When they are taken out of the oven flip onto cooling rack immediately to cool before serving.