I am cooking everyday though and am working up new recipes. Just haven't had the time to tweak them and add them here, but I do have several new recipes coming up, a new jelly cookie, pancakes and a bread recipe that I use for not only bread but also pizza, hamburger buns, and sandwich flat-bread (our new favorite).
Today I am adding a Gluten-free Blueberry Muffin Recipe. Muffins are still our favorite lunch time carbs. They stay moist, travel well and they can be made fairly healthy. The gluten-free breads dry out too much by lunch time. The blueberry muffins are just sweet enough to keep any big or little kid happy. Enjoy!
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Dry Ingredients
1-3/4 cups Sandra's Muffin mix
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Egg Replacer (Ener-G)
1/2 teaspoon Salt
1 teaspoon Guar Gum
1 cup wild small Blueberries (I use frozen blueberries and microwave them for 45 seconds before using them) mixed with
1/3 cup Sugar
Wet ingredients
3/4 cup Milk mixed with 1 Tablespoon lemon juice
1 Egg
1/4 cup Canola oil
2 teaspoons Vanilla
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Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.
In a large bowl, sift and whisk together all the dry ingredients evenly.
In a small bowl mix the cup of blueberries with the sugar and then mix into the dry ingredients.
In a small bowl mix the milk with 1 Tablespoon of lemon juice, let sit for about 10 minutes.
In a separate bowl whisk the egg, then add the remaining wet ingredients and finally the milk and lemon. Mix together.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter. Batter will be lumpy.
Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes
Makes 12 regular sized muffins.
Sandra D. Halpenny © 2010 All rights reserved
