Tuesday, January 29, 2013

Gluten Free Blueberry Corn Muffins

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

Gluten Free Blueberry Corn Muffins

In a large bowl use a wire whisk to combine:
1 ¼ Cups Bobs Red Mill Gluten Free Cornmeal
2/3 Cup Bobs Red Mill Gluten Free White Rice Flour
¼ Cup Cornstarch
2 Tbl. Bobs Red Mill Gluten Free Tapioca Flour
¼ Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt

In a medium bowl whisk together:
½ Cup Milk
8 Tbl Melted Unsalted Butter
½ Cup Maple Syrup
4 Eggs

Use a Rubber Spatula to combine the Wet and Dry Ingredients. Make sure everything gets mixed but do not over beat.

Add and fold in:
1 cup fresh or frozen Blueberries

Line a 12 cup Muffin tin with paper liners
Use an ice cream scoop to help measure out the muffins evenly.

Bake in a pre-heated 400* Oven
20-23 Minutes or until toothpick or cake taster comes out clean.
I like to use a digital thermometer, when the internal temperature reaches 205* they are done.
Cool on a Wire Wrack.
They freeze wonderfully in a zip-lock bag in a container.

Bob's Red Mill Flours: http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

No comments:

Post a Comment