Gluten Free Soy Free Vegan Blueberry Cornmeal Muff... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is a winner! Read more ! Ingredients:
3/4 cup cornmeal |
1/4 cup millet flour |
1/2 cup sorghum flour |
1/4 cup corn flour |
1/2 cup tapioca starch |
2 tsp baking powder |
1 tsp baking soda |
1/2 tsp sea salt |
1/2 tsp xanthan gum |
1/3 cup sugar |
3/4 tsp stevia extract |
1/2 tsp ground nutmeg |
1/4 cup oil |
2 tbsp applesauce |
1 tbsp agave nectar |
2 tbsp grated lemon zest |
2 tsp gluten-free vanilla |
1/2 tsp lemon juice |
1 tbsp ener-g egg replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs) |
1/2 cup warm water |
1/4 cup unsweetened almond milk |
1 (generous) cup blueberries |
Directions:
1. Preheat oven to 350 F. Line a 12-muffin cupcake pan.
2. Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
3. In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
4. Add the dry ingredients and mix well to form a smooth, sticky batter.
5. Fold in blueberries.
6. Spoon into the tins and bake 20-22 minutes.
7. Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.
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