Sunday, November 11, 2007

Blackberry Cornmeal Muffins

OOOOOhhhhhhh! If you are craving a muffin from your pre-gluten-free days this will satisfy your craving! These muffins were excellent! My gluteny daughter described them as "springy". The recipe came from


Blackberry Cornmeal Muffins

1 1/4 c. gf flour (I used featherlight mix)

3/4 c. fine grind yellow cornmeal (I used masa harina)

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

zest of 1 lemon

1 c. milk (I used almond milk)

3 eggs

1/3 c. corn oil

1 1/2 c. blackberries ( I used a frozen berry medley)

Preheat oven to 400 degrees. Line muffin pan with paper cups then spray the inside of the paper cups with Pam. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and lemon zest.

In a seperate bowl, using a fork, beat together milk, eggs, and oil. Add wet ingredients to dry ingredients and stir just until blended. Stir in berries.

Spoon batter into muffin cups and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Makes 12 muffins.

1 comment:

Anonymous said...

So I just made these muffins with some thawed blackberries I picked last summer and I made gf flour from a mixture of tapioca, quinoa, and brown rice flour and used flax seed meal instead of eggs - YUM! I have never made anything gf before intentionally but have office mates who can't tolerate it and now I have something that we can all share at team meetings. Thanks! -- marcia from corvallis, oregon