This recipe came from a dear friend named Sharon during my pre-Celiac Fldays. It was one of the first recipes I wanted to convert to gluten free. These are so yummy and work with Raspberries or Blueberries. My cousin Suz enjoyed them with Raspberries from our garden…so yummy! They work well Dairy free using dairy alternatives. I also play with my four combinations with these and have made them substituting 1/3 cup of all purpose flour with 1/3 cup of oat bran. Enjoy!
Preheat oven to 375 degrees
Flour Mix: 2 cups of GF all purpose flour or blend: 2/3 cup tapioca flour, 2/3 cup nut meal/flour, 1/3 cup sorghum flour, 1/3 cup chestnut flour or GF oat bran, 1/2 teaspoon Xanthan Gum, 1 teaspoon baking powder, 1/4 teaspoon baking soda, a pinch of Kosher salt. Set aside.
Cream together: 1/2 cup butter or Earth Balance soy free margarine and 1 cup evaporated cane juice or granulated sugar. Mix until somewhat fluffy.
Add 2 eggs one at a time: over mixing can change the texture and loft of the muffin.
Alternate: 1 cup sour cream or So Delicious Unsweetened Plain Cultured Coconut Milk with the flour mix. The batter is pretty thick.
Gently Stir in: 1 cup of fresh or frozen berries. My cousin Suz loves the raspberries from my garden.
Spoon batter into lined muffin tins: I like to use a large cookie dough scoop to keep my muffins uniform in size. It will make approximately 18-24 muffins.
Bake for 28-30 minutes at 375 degrees: The trick to know if they are done is to lightly touch the top and see if it springs back.
Julie Bakes Gluten Free 