Cream together 1/2c sugar with 1/4c shortening/butter (I used Miyokos)
Add:
- 1/2tsp salt
- 5tsp Baking Powder
- 1/2-1tsp psyllium husk
- 2c(~240g) flour - using the following I had to add 1tbsp of tapioca and millet extra to get right consistency
- 108g Cassava Flour
- 96g Millet Flour
- 36g Sorghum flour
- Chiaegg(1tbsp of white chiaseeds + 3tbsp of water)
- 1c milk/water
Add 1c blueberries at the end and gently fold them in so they don’t bleed into the batter.
Makes 10-12 muffins. Top with cinniamon sugar.
Bake @ 425F for 20mins