I couldn't let the week end without posting another muffin recipe. Well, I could ... but I baked these muffins ... and ate a good portion of them ... so it would really be rude of me not to share, right? This week's gluten-free muffin is full of fresh berry flavor. I used a mix of blackberries and raspberries in my version, but blueberries would work just as well (unfortunately, they're not well-priced at the moment -- I can't wait for summer's bounty of berries).
Gluten-Free Very Berry Muffins (printer-friendly version)
makes 8 muffins
3/4 cup gluten-free all-purpose flour mix
1/3 cup granulated sugar
1/4 cup ground flaxseeds
1/4 teaspoon fine sea salt
1 teaspoon aluminum-free baking powder
pinch of nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1 teaspoon fresh lemon zest
1/4 cup vegetable oil
1 large egg
1/2 cup organic skim milk
1/2 teaspoon vanilla extract
1/4 cup halved fresh raspberries
3/4 cup quartered fresh blackberries
1-2 teaspoons cinnamon-sugar, for sprinkling
1. Preheat the oven to 375 degrees. Line a muffin tin with 8 paper liners and set aside.
2. In an electric mixer bowl, whisk together the gluten-free flour, sugar, ground flaxseeds, salt, baking powder, nutmeg, cinnamon, xanthan gum, and lemon zest.
3. In a medium bowl, whisk together the oil, egg, milk, and vanilla extract.
4. Using an electric mixer, slowly add the wet ingredients into the dry ingredients. Scrape the bottom and sides of the bowl with a rubber spatula, then beat at medium speed until the batter thickens slightly. Carefully fold in the berries.
5. Use a scoop or large spoon to distribute the batter into the prepped muffin cups. The muffin cups should be almost completely full. Sprinkle the top of each muffin with cinnamon sugar.
6. Bake in the oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then remove from the tin and let cool completely on a wire rack. Muffins can be stored in an airtight container at room temperature for up to a week, or wrapped and placed in a freezer bag to freeze for longer storage.
makes 8 muffins
3/4 cup gluten-free all-purpose flour mix
1/3 cup granulated sugar
1/4 cup ground flaxseeds
1/4 teaspoon fine sea salt
1 teaspoon aluminum-free baking powder
pinch of nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1 teaspoon fresh lemon zest
1/4 cup vegetable oil
1 large egg
1/2 cup organic skim milk
1/2 teaspoon vanilla extract
1/4 cup halved fresh raspberries
3/4 cup quartered fresh blackberries
1-2 teaspoons cinnamon-sugar, for sprinkling
1. Preheat the oven to 375 degrees. Line a muffin tin with 8 paper liners and set aside.
2. In an electric mixer bowl, whisk together the gluten-free flour, sugar, ground flaxseeds, salt, baking powder, nutmeg, cinnamon, xanthan gum, and lemon zest.
3. In a medium bowl, whisk together the oil, egg, milk, and vanilla extract.
4. Using an electric mixer, slowly add the wet ingredients into the dry ingredients. Scrape the bottom and sides of the bowl with a rubber spatula, then beat at medium speed until the batter thickens slightly. Carefully fold in the berries.
5. Use a scoop or large spoon to distribute the batter into the prepped muffin cups. The muffin cups should be almost completely full. Sprinkle the top of each muffin with cinnamon sugar.
6. Bake in the oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then remove from the tin and let cool completely on a wire rack. Muffins can be stored in an airtight container at room temperature for up to a week, or wrapped and placed in a freezer bag to freeze for longer storage.
Purity! GREG
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