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:
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
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