Time:Â 15 minutes prep, 16 minutes baking
Servings:Â 18 muffins
1 oz tapioca flour
3 oz potato starch
2 oz white rice flour
2 oz sweet rice flour
4 oz granulated sugar
2 tsp baking powder
8 oz milk, room temperature
2 eggs, room temperature
1 stick butter, melted
4oz blueberry, rinsed and drained
4oz raspberry, rinsed and drained, sliced in half
2oz blanched almonds
Preheat an oven to 350F. Line a muffin tin with paper cups.
In a small bowl, combine the flours, sugar, and powder. Set aside.
In a medium bowl, whisk the milk and eggs until well combined. Sift in the flour mix, and stirÂ thoroughly.Â Pour in the butter, and mix until combined. Fold in the berries and the almonds, and pour into individual muffin tins.
Bake for 15 minutes, or until an inserted toothpick comes out clean. Enjoy!