Brooklyns Blueberry Banana Muffins

These muffins are a favorite of my niece Brooklyn, who eats gluten free, as well as her brother and sisters, who don't have to eat gluten free but sometimes do so anyway (especially when delicious food is around). This recipe is courtesy of Judi Kopsack, Brooklyn's mother.

1 cup sugar

V cup (a little over 5 tablespoons) butter, softened

2 eggs

3 to 4 ripe bananas, mashed

V cup water

1% cups brown-rice flour

1 teaspoon baking soda

V teaspoon baking powder xh teaspoon salt

% cup blueberries

Preheat oven to 350°F. Line muffin pans with paper liners.

In a large mixing bowl, cream together sugar and butter, using a hand mixer. Stir in eggs. Add bananas and water, and mix for an additional 30 seconds. In a separate bowl, combine the brown-rice flour, baking soda, baking powder, and salt. Add the dry ingredients to the banana mixture, and mix by hand. Fold in the blueberries.

Pour the batter into the muffin pans, filling each two-thirds full. Bake 20 to 25 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool slightly, then remove from pan and cool on a wire rack.

Makes 24 muffins

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