September 25, 2012

More gratitude. More hope. More love. #9 (Gluten & sugar free blueberry muffin recipe)

Gluten and sugar free blueberry muffin goodness

I love baking with the music turned up and was grateful to have time in the afternoon to indulge this pleasure. I made these lovely muffins singing along to Regina Spektor's - 'What we saw from the cheap seats'. 

I adapted and halved the recipe from gluten-free goddess.
Makes 6 muffins.

1 cup plain gluten free flour (mix from packet)
1/4 cup xylitol
1 teaspoons double acting baking powder
1/4 teaspoon baking soda
 1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup olive oil
1.5 free-range organic eggs, beaten
1/4 cup almond milk
1/2 teaspoon vanilla paste (the paste makes all the difference- expensive but worth it)
1 cups frozen blueberries


Preheat the oven to 180ºC. Grease a 12-muffin tin- as I was only baking 6 I filled the empty tins with water so they would cook evenly.

In a large mixing bowl, whisk together the flours, xylitol, baking powder, baking soda, sea salt, cinnamon and nutmeg.

Add in the olive oil, eggs, almond milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of almond milk to loosen it. Stir in the blueberries by hand, using a big spoon.

Using a spoon, drop the batter into the 6 muffin cups, leave the top a bit messy with a bit of a peak and the muffins will rise nicely. Bake in the center of the oven for 22-25 minutes, until risen and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack. Delicious when still warm.

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