This recipe is adapted from Bette Hagman’s Gluten Free Gourmet Revised Edition. She was a pioneer in gluten and wheat free cooking.

yields 1 dozen muffins

1/4 cup + 2 Tbsp Sugar

2 Tbsp Shortening

2 Eggs

1 cup GF Flour (see basics)

1/2 tsp Salt

1/4 tsp Xanthum Gum

2 tsp Baking Powder

1/2 cup Milk (non dairy or dairy)

1/4 tsp Vanilla

2-3 tsp Lemon Zest (your choice on lemony flavor)

2/3 cup Blueberries (frozen or fresh)

Preheat over to 350˚ F.

In large bowl, cream together shortening and sugar. Add eggs and blend. Sift dry ingredients together and add to egg mixture alternately with milk. Don’t overbeat. Fold in vanilla, blueberries and lemon zest.

Pour into greased baking cups and bake for 20 minutes.