Blueberry Muffins

Ingredients

3 c Natalie's Gluten Free Flour Mix
1 c. sugar
4 t baking powder
3/4 t salt
3/4 c milk (or rice milk)
2/3 c applesauce
1/4 c coconut oil (melt before measuring)
1 c frozen wild blueberries

Topping:

2 T sugar

1. Preheat oven to 375 degrees. Grease muffin tins.
2. Combine flour, sugar, baking powder and salt. Set aside.
3. In a small bowl mix the milk, applesauce and coconut oil then add to dry ingredients. Stir just until moistened. Fold in blueberries carefully. Spoon into the muffin cups, almost to the top. Sprinkle with sugar.
4. Bake for 20-25 minutes, until toothpick comes out clean.

Makes 12 muffins.

Thanks to Allergy Free Wednesdays for featuring this post!

WELCOME TO HOPES KITCHEN!

Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies. I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.

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DISCLAIMER: None of the information on this blog or social media outlets (including but not limited to facebook, twitter, pinterest, youtube) should be taken as medical advice. The information connected to Hope's Kitchen and the author, Melanie Pitts, are simply and solely one family's personal experience. Always seek professional medical advice from a physician. You assume all responsibility for the foods you eat and products you use. It is the readers responsibility to carefully read the labels, as they can change without warning and to contact manufacturers to determine if there may be any cross-contamination in manufacturing processes. The reader agrees to hold harmless and defend Hope's Kitchen and the author, Melanie Pitts from and against any and all losses, demands, expenses or liabilites of whatever nature or kind.