• Basic Information
  • Yield: 6 Standard Size Muffins
  • Ingredients:
  •  1-2 teaspoons butter for greasing muffin tinDry:½ cup + 2 tablespoons corn flour½ cup gluten free flour (see note below)4 tablespoons maple crystals (or finely ground maple sugar)½ teaspoon sea salt1 teaspoon baking powder½ teaspoon baking sodaWet:½ stick butter (4 tablespoons), melted¼ cup organic milk3 tablespoons maple syrup2 large eggs, lightly beaten½ cup blueberries, rinsed (see note below)
  • Preparation:
  •  Preheat the oven to 400 degrees.  Grease the muffin pan with butter.In a medium bowl, combine the dry ingredients.In a separate small bowl, combine the wet ingredients: butter, milk, maple syrup and eggs.Mix wet ingredients into the dry ingredients.  Add the berries.  Mix carefully to incorporate.Using a standard ice cream scoop, fill muffin tins ¾ full.Bake 15-18 minutes.  Best served warm.Note – For 3 cups of gluten free flour:2 cups rice flour2/3 cup potato starch flour1/3 cup tapioca flourFor this recipe use ½ cupNote: The muffin flavor can be altered to your preference.  For example, you can replace blueberries with fillings such as fresh raspberries, dried apricots, strawberry mint, pumpkin spice etc.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

Author: Richard Terrana