By The Gluten Free Goddess
WebMD Recipe from Foodily.com
These grainy muffins are just the right amount of sweet. We split them and grill them in a dab of light olive oil until they turn golden and sizzling around the edges. The warmth brings out the taste of the blueberries.
Preheat oven to 350 degrees F. Line a 12-muffin cupcake pan.
Whisk together the dry ingredients:
3/4 cup cornmeal
1/4 cup millet or buckwheat
3/4 cup sorghum or brown rice flour
1/2 cup tapioca or potato starch (not potato flour), or cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic light brown sugar
1 teaspoon ground cinnamon
Make a well in the center of the dry ingredients and add:
1/4 cup light olive oil
1 tablespoon honey or raw agave nectar
2 teaspoon bourbon vanilla
1/2 teaspoon light tasting vinegar
1 tablespoon egg substitute whisked with 1/4 cup warm water (or 2 large eggs)
3/4 cup warm water
Beat well to form a smooth, sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water. Stir in 1 rounded cup fresh blueberries.
Plop the batter into 12 muffin cups and using wet fingers, smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.
Bake in the center of a preheated oven for about 20 minutes, depending upon your oven and altitude.
Cool the pan on a wire rack for five minutes, then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).
Wrap extras in foil and freeze for easy on-the-go gluten-free treats.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 334 | ||
Calories from Fat: 191 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 205mg | 7 % | |
Potassium 130.2mg | 3 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 32g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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