2 large eggs
3/4 cup unsweetened almond milk, or milk of choice
1/2 cup canola oil
1 Tablespoon grated organic lemon zest
1 teaspoon vanilla extract
3/4 cup sourghum flour
3/4 cup potato or corn starch
1/2 cup tapioca flour
1/4 cup modified tapioca starch (Expandex brand), or 1/4 cup additional tapioca flour
3/4 cup organic unrefined cane sugar
1 Tablespoon baking powder
1 1/2 teaspoons matcha green tea powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
- Place a rack in the middle of the oven. Preheat the oven to 375 degrees. Generously grease the cups of a standard 12-cup nonstick muffin pan, or line them with paper liners and coat with cooking spray to
prevent the papers from sticking. You can also usea mini-muffin pan.
- In a medium mixing bowl, beat the eggs with an electric mixer or whisk until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon
zest, and vanilla, and beat until just blended.
- In a small bowl, whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients, until the batter is smooth and
slightly thickened. Divide the batter evenly in the muffin pan.
- Bake 25-30 minutes (12-16 minutes for mini-muffins), until the muffin tops are firm and the edges start to pull away from the pan. Cool the
muffins in the pan 10 minutes, then transfer to a wire rack to cool the rest of the way. Best served warm, but will last several days in a tightly-sealed container.