Gluten Free Oatmeal Blueberry Muffins

1 1/2 cups brown rice flour 1/4 cup shortening
1/2 cup Gf quick oats 1/2 cup white sugar
4 tsp. Gf baking powder 1/2 cup milk ( cow's, rice or soy)
1 cup blueberries ( fresh or frozen) 1 tsp. vanilla
4 eggs zest & juice of 1 lemon

Preheat oven to 350. I prefer to use paper liners, however you may use non-stick pans - ungreased.

1. Mix dry ingredients

2. Toss blueberries in dry ingredients gently

3. Cream shortening & sugar, cream in 1 egg at a time, add milk, vanilla, zest & lemon juice

4. Combine wet & dry ingredients

5. Fill muffins 3/4 full

6. Bake approx. 15 mins. ( time depends on your oven & type of baking pans) Check with an inserted toothpick

7. Let cool 5 mins, scrap sides of muffin tin if not using liners, allow muffins to cool on rack.

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