Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 muffins
What you’ll need…
2 cups (500 ml) gluten free flour
3/4 teaspoons xanthan gum
3/4 cup Florida crystals
1 Tablespoon, (15 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1/2 cup (125 ml) yogurt
2 teaspoon (10 ml) grated orange rind
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) cold-pressed walnut oil
2 eggs
1 1/2 cups (375 ml) blueberries
For the topping…
1/4 cup (60 ml) Florida crystals
1 Tablespoon grated orange rind
2 Tablespoons walnut pieces
In a large bowl sift together flour, xanthan gum, sugar, baking powder, soda, salt and set aside. In a separate bowl, whisk together the yogurt, orange erind, joice, oil and eggs; pour over the dry ingredients, sprinkle with blueberres, and gently fold until batter is moist, (it will be thick, almost like a wet cookie dough, so be warned!). Meanwhile quickly mix together the topping ingredients. Spoon the batte into buttered muffin tins and gently press the topping onto the tops, dividing equally. I like to line my tins with muffin cups, but that is entirely up to you. Bake at 400˚ F for 22 minutes or until done, (check by inserting a toothpick into the center of a muffin, and if it comes out clean, they’re done).
Per muffin: about 214 calories; 4 g protein; 6 g fat; 37 g carb; 1 g fiber; 276 mg sodium
