Blueberry Lemon Zucchini Sorghum Muffins

These muffins are light, moist and healthy, they're easy to make and easy to alter, try replacing the blueberries with cranberries, raspberries or even chocolate chips, the lemon with orange, make it your own with some experimentation.

Wet

1 egg

3 Tbsp canola oil

1 tsp vanilla extract

1⁄2 cup milk

Dry

1⁄2 cup sugar

1⁄2 cup brown rice flour

1⁄2 cup sorghum flour

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp cream of tartar

2 tsp xantham gum

zest of 1 lemon

1⁄2 tsp salt

1 cup fresh blueberries

1 cup seeded and shredded zucchini

Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).

Whisk to combine in a large bowl, rice flour, sorghum flour, baking powder, baking soda, cream of tartar, xantham gum, salt, lemon zest. Add blueberries and mix until they are coated.

In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.

Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.

Spoon evenly between muffin cups and bake for 45 min,

let muffins cool for 10 min in pan before removing.

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Blueberry Lemon Zucchini Sorghum Muffins