makes 12 muffins (I always double the batch for 24 and share)
brand preference I use in ( )
heat oven to 350 degrees. line muffin tin(s) with paper liners.
Sift together dry ingredients in a bowl:
2/3 c white or brown rice flour (Bob's Red Mill)
1/2 c corn starch (Bob's Red Mill)
1/3 c tapioca starch (Bob's Red Mill)
3/4 tsp xantham gum (Bob's Red Mill)
1/2 tsp salt
2/3 cup sugar
2 tsp baking powder (preferably aluminum free)
1/2 tsp baking soda
in a separate bowl blend with a hand mixer:
2 small very ripe bananas, mashed (or 1 1/2 large)
1 egg (preferably organic, free range)
1/4 cup salted butter, softened to room temp
3/4 cup whole milk
Incorporate the dry mix into the wet mix and blend until smooth and thickened.
Gently fold in 1 cup frozen huckleberries (you could substitute wild blueberries).
Fill each muffin cup almost to the top. As mentioned, a single batch will produce 12 muffins, a double batch, 24.
Bake until tops are well browned and toothpick comes out clean- approximately 30 minutes.
These are wonderful warm out of the oven with butter but are good cold too. If these are going to be around for more than a couple days, stick them in the fridge and reheat before eating. Enjoy!
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