Today was a day I felt like baking. More than that, I felt like experimenting. Don't get me wrong, darling. I love ALL of my blueberry muffin recipes equally, yet... I just could not bring myself to repeat myself, to simply go to a recipe and follow it. The urge to tweak and adjust was too insistent to ignore.
I started thinking about sugar (I'm trying to eat less of it) and fiber (I'm trying to eat more of it). And of course, these days, I have shunned xanthan gum for good, so. There is THAT.
Here's what I came up with. A super tasty new muffin with big blueberry flavor, less sugar, and a lovely crumb thanks to the gluten-free oat bran, and touch of rice bran... Simple! And really, really good.
From my kitchen to yours, a new gluten-free goddess recipe.
Sent with love and prayers for peace,
Karina's Blueberry Oat Bran Muffins
These new blueberry muffin gems have a lovely crumb, perfect texture.
1 cup fine white rice flour
2/3 cup cassava flour
1/4 cup gluten-free oat bran
2 Tablespoons rice bran
1/3 cup organic cane sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch ground nutmeg
3 organic free-range eggs, beaten
1 cup organic milk (your choice of milk- I used lactose-free whole milk)
1/2 cup coconut oil, melted
1 Tablespoon honey
1 1/2 cups frozen organic blueberries
A sprinkle of organic cane sugar on top
Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners. Set aside.
In a large mixing bowl combine the dry ingredients- rice flour, cassava flour, oat bran, cane sugar, brown sugar, baking powder, baking soda, salt, nutmeg. When mixed thoroughly, make a well in the center of the flour mix and begin adding the wet ingredients- beaten eggs, milk, coconut oil, and honey. Stir well with a wooden spoon to combine all the ingredients into a smooth batter. It will start out stiff and lumpy, but keep stirring until it smooths out, like magic.
Using a tablespoon or soup spoon drop a single dollop of batter into each muffin cup, filling it about half way. Smooth it out a little to make it even. Add several blueberries (5-7), pressing them down gently into the batter. Add more batter on top of the blueberries, to fill the muffin cups. Press in several more blueberries onto the top layer.
Sprinkle the muffin tops with a dusting of cane sugar.
Bake in the center of a pre-heated oven for 25-30 minutes, until the muffins are domed and golden at the edges. test with a wooden pick for doneness in the middle; the pick should not be wet. Mine went the full 30 minutes (my berries were ice cold).
Allow the muffins to rest and cool in the pan on a wire rack for a few minutes. When they are cool enough to handle and less fragile, remove them gently from the muffin pan to the wire rack, and continue cooling.
When completely cooled, wrap and freeze in a freezer bag; or if you prefer, serve immediately, warm from the oven. I could not resist...! They were divine eaten warm.
Makes 12 muffins.
Recipe Source: glutenfreegoddessrecipes.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission.