Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Sorghum Blueberry-Lemon Muffins
Whole grains without gluten

Makes 12 muffins 2-1/3 cups Sorghum Flour Blend (see below) 3/4 cup granulated sugar 1 tablespoon baking powder 1-1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 cup milk of choice, at room temperature 1/3 cup canola oil 2 large eggs, at room temperature 1 tablespoon grated lemon peel 1 teaspoon vanilla extract 1 cup fresh blueberries 1 tablespoon sugar for sprinkling on muffins

Preheat the oven to 375 degrees. Generously grease a standard 12-cup nonstick muffin pan. Whisk the first five, dry ingredients together in large bowl. In separate bowl, whisk wet ingredients (through vanilla extract) thoroughly until smooth. Make a well in dry ingredients and add wet ingredients. Combine with a spatula until just moistened, and then gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar. Bake until muffin tops are lightly browned, approximately 20-25 minutes or until a toothpick inserted in center of a muffin comes out clean.