Mama Nibbles: Recipe: Gluten Free Blueberry Orange Sunrise Muffins

Recipe: Gluten Free Blueberry Orange Sunrise Muffins

In a world where donuts, bagels and muffins rule the breakfast landscape it is hard to find something similar that is gluten free. These delicious blueberry orange muffins will get your tastebuds off to a good start and keep your belly happy.

*Oven 375

1 1/3 cup blanched almond meal
1 cup sorghum flour
1/2 cup tapioca starch
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp pure vanilla extract
1 1/3 cup light brown sugar
1/4 cup olive oil or vegetable oil
3 large eggs
zest of whole orange
1 Tbsp fresh squeezed orange juice
1 cup drained blueberries, pat dry (we like to use wild ones)

1)Sift together dry ingredients into mixing bowl
2)Mix together wet ingredients
3)Slowly pour wet ingredients into dry and mix on low until slightly combined
4)Beat the batter on medium for 1 minute
5)With a spoon or spatula fold in blueberries
6)Line 18 muffin cups with papers, I like to spray inside the paper with a bit of oil to help them not to stick
7)Fill each muffin cup until 3/4 full
8)Bake for 23-25 minutes
9)Cool in cup for a few minutes and then transfer to a wire rack
10)Freeze immediately upon cooling or eat them up!

*These tend to get soggy if put into a plastic bag or container, I stored them in a paper sack. If you wish to do mini muffins those take about 6 minutes to bake.

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