Yesterday morning I made muffins for breakfast. I have long loved muffins, and have happy memories of eating as many as my Mama would allow when I was small. Elsie and Eden love them too and they were excited when I announced that we were making muffins for breakfast and that they could help. I use the word help loosely actually it's more like distract, but they delight in being in the kitchen with me. I let them dump pre-measured ingredients into the bowl and stir a bit. Together we mixed up a batch of Blueberry Muffins from the Betty Crocker cookbook and popped them into the oven. By then, I was really wishing I could eat one! So while they baked, I whipped up another gluten and dairy free batch for myself. I think this is the best self-altered recipe I've tried yet.
1 egg
1/3 cup almond milk
1/4 cup oil
1/4 cup brown rice flour
1/4 cup tapioca flour
1/2 cup cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon xanthan gum
pinch of salt
1/2 cup fresh or frozen blueberries
Preheat oven to 400 degrees. Grease 6 muffin cups or line them with papers. Beat egg. Stir in milk and oil. Stir in dry ingredients. Be sure to combine well, but do not over mix. Fold in blueberries. Divide batter among prepared muffin cups. Bake until golden brown, about 15 minutes.
These sound so very yummy. I love gluten free and dairy free recipes. I was dairy free for a while when Austin was littler. Now it does not bother him anymore. I do have a lot of people at church and some of Noah's relatives who are gluten and dairy free. Just made almond milk chocolate pudding on Saturday for our Love feast at church.
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