Fruit muffin dough with a selection of forest

Fruit Of The Forest MuffinIf you are trying to stay off theeggs these days, there is nothing better or easier for breakfast than a quickmuffin. And this recipe combines the best parts of it: the soft airy texture ofthe muffin dough with a selection of forest fruits that will make you feel likeyou’re having a mountain picnic. What better way to start a morning?!  45 mins (10 mins hands-on)  12 MUFFINS Ingredients:3/4 cup brown rice flour1/2 cup potato starch1/2 cup  oat flour (about 1/2 cup)1/3 cup granulated sugar1/4 cup packed brown sugar1 1/2 teaspoons baking powder1 teaspoon xanthan gum1/2 teaspoon salt1/2 cup 1% low-fat milk1/4 cup butter, melted2 large eggs1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)cooking spray1 tablespoon granulated sugar Instructions:Preheat oven to 350° F.Combine brown riceflour, potato starch, oat flour, granulated sugar, and the next 4ingredients (through salt) in a medium bowl; stir with a whisk (or use yourFlour Formula).

Make a well in the center of the mixture. Combine the milk,butter, and eggs; stir with a whisk. Add to the flour mixture, stirring justuntil moist. Fold in berries.

Place 12 paper muffincup liners into muffin cups; coat the liners with cooking spray. Spoon the batter intoprepared cups, and sprinkle with granulated sugar.Bake at 350° F for 25 minutes or until lightlybrowned and the muffins spring back when lightly touched.Cool 10 minutes inpan on a wire rack; remove from the pan.

 Tip:Thesemuffins get better as they sit, so don’t be afraid to make more and leave somefor an afternoon snack!

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