Saturday, May 6, 2017

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 
1/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/2 tsp baking soda
2 tbsp maple syrup (or honey)
1/2 cup cane sugar (or coconut sugar)
1/4 cup olive oil
3/4 cup applesauce
1/4 tsp salt
1/2 cup almond meal
1 cup fine cornmeal
3/4 cup gluten-free flour
1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.
2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.
4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.
5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.
7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.
9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.
10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).

No comments:

Post a Comment