Dry Ingredients:
2 cups brown rice flour, almond flour, or gluten-free bisquick
1/2 cup sugar
1 tsp baking powder
1 tsp cornstarch (optional)
Wet Ingredients
2 lg whole eggs
Three egg whites set aside
1/3 cup olive oil
1 drop cinnamon oil
1 drop ginger oil
1/2 cup whole milk (you may use cream)
1 cup blueberry compote (natural whole blueberries reduced down)
Boil blueberries with 1/4 cup honey, 1 cup sugar, 1 to 1 1/2 cups water. Start on med high and turn down to let simmer. Blueberries should reduce down and thicken to resemble jam.
Instructions: You will need three bowls, two large and one small. Mix the dry ingredients in one bowl and set aside. Put the whole eggs and olive oil in a separate bowl and whip manually. Add the other wet ingredients except the egg whites (add the drops of essential oil last and stir lightly with a spoon. Do not heat with compote). In a third bowl, beat the egg whites until they form stiff peaks. Add the dry ingredients to the wet. Fold in the egg whites after the rest of the batter is mixed. Do not overstir. Place in muffin tins; if you don't use paper liners, grease with real butter or olive oil. Note: Muffins will be purple/blue.