BLUEBERRY MUFFINS
Sunday, December 4th, 2011
INGREDIENTS
One cup Organic Yellow Corn Meal (I used Arrowhead Mills)
One cup whole wheat, unbleached white, or gluten-free flour
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt (optional)
one cup liquid (whey, milk, milk substitute, or juice such as orange or apple)
2 eggs or 1/2 cup liquid egg sub. (I used egg whites)
2 Tbl. maple syrup
3 Tbl. vegetable oil and extra oil for muffin tins (I used Macadamia oil)
one cup organic blueberries+, washed with any stems removed.
DIRECTIONS (Preheat oven at 350 degrees)
1. Mix dry ingredients together in one large bowl.
2. Mix wet ingredients in a smaller bowl.
3. Add wet items to dry ingredients and combine well.
4. Pour into mini-muffin tins or regular size muffin tins that have been oiled.
5. Bake in a preheated 350-degree oven for 25-35 minutes, depending on the size of your muffin openings in the tin. Use a toothpick or kabob stick to check for doneness.
Yield: About 20 mini-muffins or 9-10 regular-sized muffins. Serve with organic wild berry jam. I purchased an organic fruit spread from Bionaturae, which contains organic wild berries and no extra sugar. REMEMBER, these are muffins, not cupcakes, so they won’t be sweet.
* This recipe is an adaptation from the recipe on the bag of Arrowhead Mills Organic Yellow Corn Meal
+NOTE: I suggest washing the blueberries and then freezing them for a couple of hours, so your muffins don’t turn that eerie blue that blueberry bagels have. Of course, if you love really blue blueberry muffins, you can choose not to freeze the berries and also use blue corn meal, available in health food stores and supermarkets that carry specialty grains in their natural foods section. (Wegman’s has a special gluten-free section where these grains are available.)
Next posting maybe delayed because of July 4th week-end activities. If so, I will “blog” you in two weeks.
