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Gluten-Free Mixed Berry Muffins
Finally a muffin that is gluten free and not heavy enough to be a hockey puck! They really are delicious and great for a quick snack or breakfast. Kids love them too!
1 cup brown rice flour
1/2 cup sorghum flour(Bob's Red Mill)
1/2 cup tapioca flour
1 tsp xanthan gum
3 tsp baking powder
2/3 cup almond milk
2/3 cup vanilla yogurt
1/4 cup grapeseed oil
2 eggs
1 tsp vanilla
3/4 cup rapadura
1/2 tsp sea salt
1 1/4 cup mixed berries
1/2 cup chopped nuts of your choice
Directions:
1. Preheat oven at 350 degrees. Oil and flour your muffin tin.
2. In a bowl, combine all dry ingredients, stir well.
3. In your large measuring cup, add all wet ingredients, I measure as I go then mix well together.
4. Add wet ingredients to dry mixing lightly, don't over mix or they will get tough.
5. Fold in berries and nuts.
6. Fill the muffin tins until almost full. Top with a berry or a nut.
Bake for 25 minutes or until lightly brown on top and firm to the touch.
Enjoy!
Catherine McConkie is a 2002 graduate from the Natural Gourmet Institute for Health and Culinary Arts in NYC. She currently is a culinary instructor at Bauman College in Berkeley, CA. and does both private instruction and group cooking classes, that emphasize natural and alternative ingredients, for parents and kids of all ages.
