Total weight: 3 pounds
Weight per serving: 2 ounces
Total servings: 24 (1 cake per serving)
3 cups sweet rice flour
1 1⁄4 cups sugar
1 1⁄3 cups dried blueberries
3⁄4 cup canola oil
1 1⁄2 cups water
Preparation at home:
Preheat oven to 375°F. In a large bowl, combine all the dry ingredients. In a separate bowl, beat the eggs, then add the canola oil and water. Next, combine the dry ingredients with the wet and mix again. Pour into 24 greased muffin holes. Bake for 30 minutes or until golden brown. A knife poked into the middle should come out clean.
Sweet rice flour can be found in Oriental food stores.
Christine and Tim Conners, Statesboro, Georgia, Lipsmackin’ Vegetarian Backpackin’