— starvingchef.com

{vanilla blueberry muffin} [gluten free]

On Friday night around midnight my husband and I had a sudden urge for something sweet. This urge was so intense that I decided to bake. I wouldn’t start making my favorite three layer caramel cake at this hour, but I thought a quick muffin would ease our ‘urge’. This very quick and easy gluten free recipe was ready in just 35 minutes; I can recommend it to all of you who have a husband with a sweet tooth especially in the wee hours.

Ingredients:

Makes 12 muffin (using IKEA muffin pan)

1 ¾ cup brown rice flour

2 tbs tapioca starch

¼ cup masarepa

1 ½ tsp aluminum-free baking powder

½  tsp salt

1 large egg or two if they are small

2/3 cup turbinado (Sugar in the raw) or demerara sugar (Costa Rican – Alce Nero brand)

½ vanilla bean, scraped

2 tbs whole soy yogurt

2/3 – ½ cup soy milk – add more if consistency is too thick

4 tbs ice cold water

1 zest of lemon

2/3 cup extra virgin coconut or oil, melted or canola oil

1 cup organic fresh or frozen blueberry

Method:

Preheat the oven to 350°F. Lightly grease the bottom and sides of the muffin pan or use cupcake wrappers.

Mix egg(s) and sugar in the blender on high speed until egg turns into pale yellow color and sugar dissolves. Add oil, yogurt, scraped vanilla bean, lemon zest and water.

In the meantime, mix together the flour, tapioca starch, masarepa, baking powder and salt in another bowl. Lower the speed on your Kitchenaid and add flour mixture. Slowly add soymilk until you reach desired consistency. Turn off your blender and carefully fold in the blueberries. Pour the batter into the cupcake pans and bake for 23-28 minutes or until the muffin bounces back when lightly pressed.  Remove from the oven and cool to lightly warm (at least) in the pan before serving. Enjoy!

nyomtatás / print friendly