Gluten Free Blueberry Muffins

Ingredients

2 Cup White Rice Flour
2/3 Cup Honey Granules (White Sugar Substitute)
2 1/2 Teaspoon of Baking Soda
1 1/4 Teaspoon Cream of Tarter
3/4 Teaspoon Xanthan Gum
1/4 Teaspoon Salt
1/2 Teaspoon Nutmeg
1 1/2 Cup Blueberries
1/2 Cup Coconut Milk
1/2 Cup Extra Virgin Olive Oil
2 Eggs
1/2 Teaspoon Pure Vanilla Extract

Directions

Preheat oven to 375 degrees. Spray muffin pan with Olive Oil nonstick cooking spray.  Mix flour, honey granules, baking soda, cream of tarter, xanthate gum, salt, and nutmeg in a large mixing bowl.  Add blueberries; stir to evenly coat.

Combine milk and oil in a small bowl.  Beat in eggs and vanilla, then add to blueberry mixture. Stir until blended.  Fill muffin pans 2/3 full. Bake 20-25 minutes until lightly golden brown. Let them cool for 10 minutes before removing them from the pan. Enjoy!

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Sweet Potato Pancakes

Always around this time of year, sweet potatoes come out in abundance.  Especially after Thanksgiving, I always purchase a large amount of sweet potatoes and begin processing them to help during the rest of the year.  

Some of the things I make are sweet potato fries and mashed sweet potatoes from Paula Dean.  Now I can add another one to my list, sweet potato pancakes!  I pulled out some of the can sweet potatoes I had in stock and tried this recipe to see how it would work.  It works GREAT!  Even my 5 year old son loved them, especially with maple syrup. Yummm!  I am going to have to try some chopped walnuts or pecans sprinkled on top.  It will definitely be a really nice treat!!

Check them out @ Celiac.com

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