Gluten Dairy Cane Sugar Free Blueberry Muffins Food
GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS
I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do! GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE!! Check out more gluten & allergy friendly recipes on my website: www.maidinak.com Don't forget to double check your ingredients. I accidentally left out the baking soda once, and they didn't turn out like they should!
Provided by ajandme
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
- Preheat your oven to 400 degrees.
- In a large mixing bowl, combine your dry ingredients.
- In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
- Fold in the frozen blueberries.
- Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.
BLUEBERRY MUFFINS (GLUTEN, DAIRY AND EGG FREE)
Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.
Provided by bearhouse5
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
- Beat egg replacer with water until fluffy.
- Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
- Add to dry ingredients and mix.
- Stir in blueberries.
- Spoon into greased muffin pans.
- Bake for 30-35 minutes at 180ºC (350ºF).
Nutrition Facts : Calories 229.4, Fat 11, SaturatedFat 1.6, Sodium 272.6, Carbohydrate 31.3, Fiber 1.6, Sugar 14.2, Protein 2.5
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- Preheat oven to 350°. Line a 12-cup muffin tin with paper liners or spray with gluten-free nonstick cooking spray.
- In a large bowl, whisk together flour, xanthan gum (leave out if your flour already has it) sugar, baking powder, baking soda, salt, and dried lemon peel.
- In a medium sized bowl whisk together the eggs, vanilla, melted butter, and milk. Add the flour mixture and mix until fully combined. In a small bowl toss the blueberries and 1 tablespoon of flour. Fold the blueberries into the batter.
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- In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries.
- Meanwhile, make your jam topping:In the microwave: microwave the blueberries in a bowl for ~30 seconds. Add a dash of cinnamon and salt. Gently bash with the back of your fork.-Or-On the stove: Warm the blueberries over low-medium heat for ~10 minutes until berries start to melt and blister. Add a dash of honey (~1tsp) and some cinnamon and bring off the heat to cool.-Or-Use your favorite storebought blueberry jam.
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