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2 1/3 cups sorghum flour blend
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1 cup milk of choice, at room temperature
1/3 cup canola oil
2 large eggs, at room temperature
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Add-Ins and Topping
1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins
Preheat the oven to 375ºF. Generously grease a standard 12-cup non-stick muffin pan. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients thoroughly until smooth.
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.
Bake until the muffin tops are lightly browned, approximately 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipe courtesy of the United Sorghum Checkoff. For more recipes and information about sorghum, visit www.sorghumcheckoff.com.