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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
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.
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