Monday, May 14, 2012
Gluten-Free Blueberry Corn Muffins
I was unexpectedly successful at inventing a recipe today! I love when this happens. It's a huge kitchen-confidence booster. This is also a recipe that falls into an uncharted category for me- gluten-free baking. On a GF-familiar friend's suggestion, I used Pamela's baking and pancake mix for this recipe. I don't have enough GF experience to try creating my own GF flour mixture, yet.
The idea for this recipe came from my desire to recreate a muffin I had at Ravens Restaurant in Mendocino. This recipe didn't come close to replicating that one, but it did successfully create a tasty blueberry corn muffin. As with all GF baked goods I've ever had, I can't say this muffin truly compares to the real thing. It is good for what it is, though; and, it's a healthier alternative to regular muffins. I plan on playing with and tweaking this recipe over the next few weeks to refine it. I'd love feedback from some of my gluten-free readers. If anyone tries this recipe out, please comment letting me know what you think and if you have any suggestions.
Easy Gluten-Free Blueberry Corn Muffins
1 tablespoon chia seeds (you can leave them whole or grind them. I used a mortar and pestle, but I can't promise I actually did anything to them)
3 tablespoons almond milk
1 cup Pamela's baking & pancake mix (or GF flour mix of your choice)
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup agave nectar
1/3 cup unsweetened applesauce
2 Tablespoons olive oil
1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)
4.4 ounces organic blueberries
1. In a small dish, combine chia seeds with almond milk. Stir and let sit while you prepare the other ingredients.
2. Preheat oven to 375 F
3. In a medium mixing bowl, combine Pamela's baking mix, cornmeal, baking powder, and salt. Stir with a whisk to make sure ingredients are evenly distributed.
4. In a small bowl, combine agave nectar, applesauce, olive oil, and almond extract. Stir well.
5. Add the wet ingredients to the dry ingredients and stir vigorously until well incorporated.
6. Add the (now goopy) chia seed mixture to the batter and mix in well. Then fold in blueberries.
7. Spray a muffin pan with oil and distribute batter into the spaces, filling 3/4 full.
8. Bake at 375 for about 20-25 minutes, until they turn golden on top. Makes about 6 muffins.
Serve warm or cooled. I liked mine best warm from the oven with a spread of earth balance.