Today was a day when I felt like cooking. Furthermore, I wanted to experiment. Don’t get me wrong, darling. I love ALL my blueberry muffin recipes equally, and yet… I just couldn’t bring myself to repeat myself, to simply go to a recipe and follow it. The need to change 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’ve been avoiding xanthan gum forever, so. There’s THAT.
Here’s what I came up with. A super tasty new muffin with a big blueberry flavor, less sugar and a delicious crumb thanks to gluten-free oat bran and a 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 xo
Karina’s Blueberry Oat Bran Muffins
These new blueberry muffin gems have a beautiful crumb and perfect texture.
Ingredients:
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
A pinch of ground nutmeg
3 organic free-range eggs, beaten
1 cup organic milk (milk of your choice, I used lactose-free whole milk)
1/2 cup coconut oil, melted
1 tablespoon honey
1 1/2 cups frozen organic blueberries
Add:
On top a sprinkling of organic cane sugar
Instructions:
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
In a large bowl, combine the dry ingredients: rice flour, cassava flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg. Once mixed well, make a well in the center of the flour mixture and begin adding the wet ingredients: beaten eggs, milk, coconut oil, and honey. Mix well with a wooden spoon to mix all the ingredients until you obtain a smooth batter. It will start out hard and lumpy, but keep stirring until it flattens out, as if by magic.
Using a spoon or soup spoon, spoon a spoonful of batter into each muffin cup, filling it about halfway. Smooth it out a bit to make it even. Add several blueberries (5-7), pressing them gently into the batter. Add more batter on top of the blueberries, to fill the muffin cups. Press more blueberries onto the top layer.
Sprinkle the surface of the muffins with a sprinkling of brown sugar.
Bake in the center of the preheated oven for 25-30 minutes, until the muffins are domed and golden at the edges. check the cooking in the center with a wooden toothpick; the pick must not be wet. Mine lasted all of 30 minutes (my berries were frozen).
Leave the muffins to rest and cool in the pan on a wire rack for a few minutes. Once they are cool enough to handle and less brittle, carefully remove them from the muffin tin and continue to cool.
Once completely cooled, wrap and freeze in a freezer bag; or if you prefer, serve it immediately, freshly baked. I could not resist…! They were divine eaten hot.
Makes 12 muffins.
Recipe source: glutenfreegoddessrecipes.com All images and content are protected by copyright, all rights reserved. Please do not use our images or content without prior permission.
