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Sunshine + Lemon
Caught within the gray flannel temper and moist patter of a wet spring day, what’s a Gluten-Free Goddess to do? Why, bake, after all. (The calorie-stingy- however oh-so-delicious!- detox soup recipe will nonetheless be there tomorrow, in all it is inexperienced and virtuous glory, do not you are concerned.)
When the wacky winds howl like Banshees on the headlands and rain (or snow!) flies sideways as sharp as an artwork/music/movie/literary critic’s those-who-can’t-do-criticize sarcasm, I wrote this recipe hunkered down in our humble abode, praying to the Energy Gods that the electrical energy will maintain. I pulled on flannel layers worthy of an L. L. Bean catalog and cranked up the oven.
Baking lemon-blueberry muffins, then, accomplishes two issues.
It warms us twice.
Physique and soul.
Karina’s Gluten-Free Lemon-Blueberry Muffin Recipe
These vivid, lemony muffins have a contact of flax seed meal for added fiber and virtuous all-around goodness. We bake dairy-free, so we used Earth Steadiness Sticks for our butter. However when you want your full on dairy moo-cow butter, Child, go proper forward. It will be scrumptious!
Elements:
1 cup brown rice flour1/2 cup sorghum flour1/2 cup potato starch (not potato flour) or tapioca starch1/4 cup flaxseed meal1/2 cup gentle brown sugar, packed1/2 cup cane sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon xanthan gum or gelatin1/2 teaspoon positive sea salt1/2 cup Earth Steadiness Stick or butter3 giant free-range natural eggs, beaten1/2 cup contemporary squeezed lemon juice1 teaspoon good vanilla extracFresh lemon zest from one (washed!) lemon1 1/2 cups natural frozen blueberries, patted dry, however nonetheless frozen
Directions:
Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.
In a big mixing bowl, whisk collectively the flours, potato starch, flaxseed meal, brown sugar, cane sugar, baking powder, baking soda, xanthan gum, and sea salt.
Add within the Earth Steadiness Stick by items and blend till crumbly.
Add within the eggs, lemon juice, vanilla and lemon zest; beat to mix. Proceed beating for two minutes till the batter is easy and moist. (If by some chance- egg sizes vary- the batter is just too dry or stiff, add a tablespoon of non-dairy/dairy milk, as wanted.)
Stir within the blueberries by hand. Utilizing a spoon, drop the batter into the 12 muffin cups and easy out tops with moist fingers. Or depart bumpy, when you want.
Bake within the heart of the oven for 22-25 minutes, till golden and agency to a light-weight contact. Insert a cake tester to ensure the facilities are cooked via.
TIP* Cowl the muffin pan loosely with a chunk of foil for the final eight to 5 minutes of baking to maintain the tops from browning too much- particularly if the blueberries are frozen, chilling down the batter.
Cool the muffins within the pan on a wire rack for 5 minutes, then end up the muffins to proceed cooling on the rack (this avoids soggy bottoms!).
These are beautiful eaten heat from the oven with a brisk cup of natural black tea.
Wrap, bag, and freeze leftover muffins for future on-the-go treats.
Makes 1 dozen muffins.
Recipe Supply: glutenfreegoddess.blogspot.com
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