CHANGING THE WAY WE EAT
Sunday, January 29, 2012
Blueberries Corn Muffins - Gluten Free
Yield: 12 Muffins
2 tablespoons Bob's Red Mill Finely Ground Tapioca Flour, plus 2 additional tablespoons for dusting pan
1-1/4 cup finely ground Arrowhead Mills Organic Yellow Cornmeal
2/3 cup Arrowhead Mills Organic White Rice Flour*
¼ cup Bob’s Red Mill Cornstarch
1 tablespoon sugar, plus 1-1/2 teaspoons sugar
2 teaspoons Bob's Red Mill Baking Powder
1 teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
½ cup whole milk
¼ cup plus 2 tablespoons pure maple syrup
4 large eggs
1 cup fresh or frozen (unthawed) blueberries – about 5 oz.
Note: Be sure to use white rice flour (such as those produced by Arrowhead Mills or Bob's Red Mill); brown will result in gritty muffins.
Position rack in lower third of oven and preheat to 400 degrees F. Butter a muffin pan with 12 (1/2-cup) cups, and lightly dust with tapioca flour, knocking out excess.
In a large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together butter, milk, maple syrup, and eggs.
Using a wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
Divide batter among muffin cups, filling each cup ¾ full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes.
Let cool in pan 5 minutes, then turn out onto wire rack.
Post a Comment
Post Comments (Atom)