Yield: 12 muffins
¾ cup plain yogurt
1 tsp. vinegar
⅔ cup sugar
¼ oil
2 eggs
1 tsp. vanilla extract
1 cup potato starch
1 tsp. baking soda
¼ tsp. xanthan gum
½ tsp. salt
½ cup chopped fresh or frozen blueberries, raspberries, cranberries, apples, or other orchard fruit
1. Preheat oven to 350º. Line or grease a 12-section muffin tin.
2. In a medium size bowl, combine all ingredients, except fruit, and mix well. Chop fruit into very small pieces. Add to batter and mix lightly.
3. Divide among the 12 sections of the muffin tin and sprinkle the tops with sugar, if desired. Bake for 17-23 minutes, until a toothpick inserted in the middle tests cleanly.
¾ cup plain yogurt
1 tsp. vinegar
⅔ cup sugar
¼ oil
2 eggs
1 tsp. vanilla extract
1 cup potato starch
1 tsp. baking soda
¼ tsp. xanthan gum
½ tsp. salt
½ cup chopped fresh or frozen blueberries, raspberries, cranberries, apples, or other orchard fruit
1. Preheat oven to 350º. Line or grease a 12-section muffin tin.
2. In a medium size bowl, combine all ingredients, except fruit, and mix well. Chop fruit into very small pieces. Add to batter and mix lightly.
3. Divide among the 12 sections of the muffin tin and sprinkle the tops with sugar, if desired. Bake for 17-23 minutes, until a toothpick inserted in the middle tests cleanly.