Blueberry Millet Muffins

• 1 cup rice milk
• 1 tablespoon freshly squeezed lemon juice
• 1 cup granulated sugar, plus 2 teaspoons for sprinkling (optional)
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 2 teaspoons pure vanilla extract
• 1/4 cup canola oil
• 1 teaspoon lemon zest
• 2 cups Basic Gluten-Free Flour Mix (page 19)
• 1 cup millet flour
• 3/4 teaspoon xanthan gum
• 4 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries
• 1/3 cup blueberry jam (preferably fruit-only)

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 muffin liners.
3. In a small bowl, combine the rice milk and lemon juice and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
5. Add the rice milk mixture, vanilla, canola oil, and lemon zest.
6. Mix for 30 seconds.
7. In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
8. Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
9. Turn off the mixer and fold in the blueberries.
10. Fill the liners to the rim with batter.
11. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly.
12. Use a chopstick or skewer to swirl the jam into the muffins.
13. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
14. Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through.
15. Transfer the muffins to a cooling rack.

rice milk, freshly squeezed lemon juice, sugar, egg, vanilla, canola oil, lemon zest, flour, millet flour, xanthan gum, doubleacting baking powder, salt, blueberries, blueberry jam

Taken from www.epicurious.com/recipes/food/views/blueberry-millet-muffins-379081 (may not work)