Monday, September 24, 2007

Gluten Free Blueberry Muffins

  • 2 Eggs
  • 2 Egg Whites
  • 1/4 cup pure maple syrup
  • 2 cups Almond Flour
  • 1/2 tsp plus one pinch baking powder (check date, make sure it's fresh)
  •  two dashes of salt
  • 1 Tbsp. Apple Cider Vinegar (I used Braggs, it's definitely the best)
  • 1 and 1/4 Tsp Vanilla Extract
  • 2 Tbsp canola oil 
  • 1/8 tsp. of  your favorite baking spice (I used a premade mixture of 2 kinds of cinnamon, anise seed, allspice, mace and cardamon)
  • 1/8 tsp. of grated orange zest
  • 1 Cup Blueberries (I used the large ones, a mixture of large duke, bluecrop and bluejay)
  • Directions:
    Pre-heat oven to 350 F. and spray muffin with with non stick spray.

    Place all ingredients, excluding blueberries, in a food processor or blender and pulse until smooth, stirring occasionally and scraping down the sides between pulses (about 20-30 seconds total)

    Once completely mixed, fold in blueberries which you have first tossed in a teaspoon or so of almond flour so the juice doesn't turn the batter too purple. Sprinkle muffins with a tiny bit of sugar and bake for 25 minutes, just until the edges are barely turning brown.  Cool on a wire rack. Makes 9 large, or 12 medium sized muffins.

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    I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. This is my home. You can live in yours as you wish, but this is my place.