[Gluten free] Mixed Berry Muffins

Wednesday, January 15, 2014

At Chateau Deveau, we like to be/eat healthy. I eat primarily gluten-free, due to an intolerance, I cook a homemade dinner 4-6 nights a week and we try to keep preservatives out of the house. Which leads to my attempts to make all recipes 'my own' and a bit 'healthier'...

I found this recipe via Pinterest and made more a few more of my own modifications (see below recipe)..


Mixed Berry Muffins
adapted from the Magnolia Bakery Cookbook
makes 12-16 muffins

2 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk (or whole milk)
6 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1 1/2 cups mixed berries

Preheat oven to 350F and prepare 12-16 muffin cups.

Combine all the dry ingredients in a large bowl and whisk together. Make a well in the center and stir in the wet ingredients until just combined (do not over mix). The batter will be lumpy.

Toss the berries with a little bit of flour, just to coat, and gently fold into the batter. Divide between the muffin cups and bake for 20-30 minutes, until the tops are very lightly golden and a toothpick inserted in the middle comes out with moist crumbs attached. Do not over bake.

**I made the following changes:
Gluten-free flour mix (instead of all purpose flour) + guar gum
Greek yogurt + whole milk (instead of buttermilk)
Freeze dried fruit (rather than fresh berries, obviously not necessarily healthier, they just needed used.)

My concoction made more like 20 muffins. They turned out pretty dry, a little crumbly and not very sweet, but definitely edible!! The Mr. approved, the real test will be if the Little eats them..

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