Banana Nut Muffins

Sorghum Blueberry Muffins

1 ½ c 3:1 Sorghum flour/Corn Starch
¼ c Soy flour
¼ c Sugar
2 ½ tsp Baking Powder
¾ tsp salt
1 tsp Xanthan gum
2 eggs
1 c milk or soy milk
1/3 c vegetable oil
2 tsp vanilla extract
1 c blueberries (rinsed and drained)


I used this recipe, took out the blueberries, added one ripe banana, and a half cup of walnut chunks. To convert it to potato instead of corn, I used 3: 2/3 (9:2) ratio of Jowar to potato starch, and only ½ tsp of Xanthan gum.


Banana-Nut Muffins (Potato Starch)

1 ½ c (9:2 Sorghum flour/Potato Starch)
¼ c Soy flour
¼ c Sugar
2 ½ tsp Baking Powder
¾ tsp salt
½ tsp Xanthan gum
2 eggs
1 c milk or soy milk
1/3 c vegetable oil
2 tsp vanilla extract
1 ripe banana
½ cup walnuts

As far as mixing, the only important thing is to make sure that it is mixed very well. I typically mix everything, prepare the muffin tins, and mix it again.