I’ve been a baking mood lately and seem to be finally getting my flour mixes right. I have looked at so many different muffin recipes and have pulled all my recipes books off the shelf. I have scoured the internet and mind numbingly thought it over and over and then I decided to do my own thing.
It was an experiment and luckily for me,this one worked out well,really well. These are simple to make and delicious. I made them for a Father’s day breakfast a couple weeks ago and everyone enjoyed them. They are even yummier with a little plum jam 
I use a white flour mix for these muffins:
White Flour Mix:
50g Tapioca Flour
50g Corn Flour (Maizena)
100g Potato Flour
450g White Rice Flour
A lot of recipes use cups as measurements for flour. I find the best is to use a scale. An ordinary kitchen scale. Measure out the flour you need and it’s way more exact than any cup measure (especially as different people use different amount for their cups)
Mix all together in container and use when needed.
Blueberry Muffins
Pre heat oven to 180C
Sift Together:
2 cups of white flour mix ( I say 2 cups here but to me that is 400g)
1tsp baking powder
1tsp bicarbonate of soda
1 tsp Xantham Gum
Pinch salt
Add in
¾ cup sugar
Mix in a separate bowl:
1 egg
100ml milk
100ml oil
1 tsp vanilla essence
Add the wet ingredients to the dry ingredients and mix together
Add +- cup of frozen blueberries
Mix together (Do not over-mix)
Put into muffin cases in muffin tin. (I found the mixture very sticky but they come out beautifully so don’t worry)
Bake for 20 mins
Enjoy
