For this recipe I use a medium mug for the measurements.
1/2 tsp Xanthan gum.
3/4 mug firmly packed brown sugar.
3/4 mug milk.
1/2 mug vegetable oil.
1 tsp egg re-placer 2 tbsp water whisk together.
1/2 tsp bicarbonate soda.
1. Sift the flour, sugar and baking soda into a mixing bowl using a wooden spoon.
2. Add the egg mix, chocolate chips or blueberrie, milk and oil to flour mixture and stir until it is all mixed together, do not over mix.
3. Using a spoon fill the cases/tin 3/4 full. Bake for about 25 minutes, using skewer test muffins by gently pushing it into one, if it comes out clear they are cooked. Place on cooling rack and dust with icing sugar (optional).