Thursday, July 11, 2013

Have a Happy National Blueberry Muffin Day with Berry Cornbread Muffins!

Berry Cornbread Muffins

by Jenny

1 cup gluten-free all-purpose flour
1/2 cup corn flour
3/4 cup cornmeal
1/2 teaspoon xanthan gum (only if your mix does not have it already)
4 teaspoons of baking powder (make sure it is gluten-free)
1/4 teaspoon of salt
zest of one orange (reserve some to sprinkle on top after removed from the oven) – you could also use lemon zest
1/4 cup Egg Beaters (or 1 large egg)
1 cup soy milk (almond or other nut milk would work just fine)
1/4 cup canola oil
1 teaspoon vanilla extract (pure if possible)
1 cup of frozen or fresh blueberries (raspberries, blackberries, or a combination of berries, etc.)

Preheat oven to 400°F.

In a large bowl, combine all of the dry ingredients, mix well.
In a separate bowl, mix together all of the wet ingredients until well combined.

Slowly add to dry ingredients and mix until just combined. Do not over mix the batter. Gently fold in the berries. Line a 12 cup muffin tin with paper liners.

Scoop the batter evenly into each paper-lined muffin cup. 
Optional – Sprinkle the top of each muffin with a little bit of the Wholesome Sweeteners Raw Cane Sugar from Malawi.

Bake for 18-20 minutes.

Insert a toothpick into the center of the muffins, if it comes out clean or with little stuck to it, the muffins are done.
Optional – Sprinkle with reserved zest.

Cool in the pan for five minutes before transferring to a wire rack.May be eaten warm with a little butter, honey, or agave if you wish.

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