Gluten Free Soy Free Vegan Blueberry Cornmeal Muffins
From jo_jo_ba 12 years ago
- 45 minutes to make
- Serves 12
I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is a winner!
Ingredients
- ¾ cup cornmeal shopping list
- ¼ cup millet flour shopping list
- ½ cup sorghum flour shopping list
- ¼ cup corn flour shopping list
- ½ cup tapioca starch shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- ½ tsp sea salt shopping list
- ½ tsp xanthan gum shopping list
- 1/3 cup sugar shopping list
- ¾ tsp stevia extract shopping list
- ½ tsp ground nutmeg shopping list
- ¼ cup oil shopping list
- 2 tbsp applesauce shopping list
- 1 tbsp agave nectar shopping list
- 2 tbsp grated lemon zest shopping list
- 2 tsp gluten-free vanilla shopping list
- ½ tsp lemon juice shopping list
- 1 tbsp Ener-G Egg Replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs) shopping list
- ½ cup warm water shopping list
- ¼ cup unsweetened almond milk shopping list
- 1 (generous) cup blueberries shopping list
How to make it
- Preheat oven to 350 F. Line a 12-muffin cupcake pan.
- Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
- In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
- Add the dry ingredients and mix well to form a smooth, sticky batter.
- Fold in blueberries.
- Spoon into the tins and bake 20-22 minutes.
- Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.
People Who Like This Dish 2
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