gluten free blueberry pecan muffins

The ending result of gluten-free baking isn’t always as satisfying as I expect.  These muffins were not like that.  So, I felt I must share them with you.  They were soft, spongy, moist, and de-lish.  I found a recipe for GF muffins at Gluten Freely Frugal.  Instead of using a GF flour mix, I decided to go a more frugal route.  Here’s my adaptation to the recipe.

 

½ C organic sugar

4 T butter, softened

4 eggs

1 C milk

½ t vanilla

1-1/2 C  brown rice flour

½ C oat flour (this is great for a moist spongy texture)

½ t sea salt

1 t xanthan gum

4 t baking powder

1-1/2 C blueberries

½ C pecan pieces

  1.  Preheat oven to 350 degrees.
  2.  Beat together sugar, butter, and eggs.   Add milk and vanilla.  In separate bowl mix all dry ingredients well.  Add the dry ingredients to the wet mix.  Stir in nuts.  Fold in berries.
  3.  Place mix in greased muffin pans.  Bake for 20 minutes, turning once.
  4. Gobble them up before everyone else eats them.

 

Gluten free is still delicious!

 

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popping in

Popping in today to say, “Hi.”  Christmas crafting is still going.  Josie is getting PT weekly, ministry is bustling, and I am trying to get my bearings on cooking and baking for gluten and lactose intolerance.  Yes, Mr. Desmond has been having a rough one.  Dr’s orders are for all of us to go gluten-free also.  Just when I share my favorite whole wheat recipe with you :(

I hope you all enjoy it for me….

Do share your gluten-free bread recipes here.  They are much-needed.

Have a wonderful day.  Have a productive day.  Have a blessed day.