Gluten free muffin recipe made with sorghum flour. Makes 48 mini muffins

Dry Ingredients

• 2¹/₃ cups White Sorghum Flour
• ¾ cup caster sugar
• 1 tablespoon baking powder
• 2 teaspoons guar gum or 1½ teaspoons xanthan gum
• ¾ teaspoon salt

Wet Ingredients

• 1 cup milk of choice, at room temperature
• ¹/₃ cup sunflower oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Add-Ins and Topping

• 1 cup fresh blueberries
• ½ cup white chocolate chips
• Cinnamon sugar for sprinkling on muffins

Method

1. Preheat the oven to 180ºF. Generously grease 2 non-stick mini muffin pans.
2. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients thoroughly until smooth.
3. Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in the blueberries. Divide the batter evenly in the pan and sprinkle each muffin with a little sugar.
4. Bake until the muffin tops are lightly browned, approximately 15 to 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.