Gluten-Free Sourdough Muffins
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Yields 12 large muffins 1 cup brown rice sourdough starter 1/2 cup coconut flour 1/2 cup sorghum flour 1/4 cup potato starch 3 Tbsp arrowroot flour 2 tsp Xanthum Gum 2 tsp baking soda 1 tsp salt 1/2 cup coconut oil, melted 1/2 cup butter, softened 1/2 cup honey 10 drops liquid stevia 1 tbsp vanilla 1 tbsp lemon juice 6 eggs 2 cups of fruit (frozen or fresh) {I used 1/2 cup canned pineapple, 1/2 mashed banana, 1 cup frozen blueberries.} *Optional - Sprinkle maple syrup flakes on top before baking. Mix all ingredients well, fill greased muffins tins and let sit in a warm spot for 4+ hours. Bake for 30 mins (or until toothpick comes out clean) at 325 F. |