Sunday, January 8, 2012

Gluten-Free Mixed-Berry Corn Muffins

Last night I took a walk through Whole Foods and found some fantastic looking raspberries and blackberries. I have been craving corn muffins like the ones from Dunkin Donuts and I have a recipe for berry corn muffins that looked good.

It was mostly a (gluten-free) flour based recipe with some corn meal but the result was a cakey muffin with a slightly corny taste.

Here is the original recipe:

1 cup gluten-free flour (that contains xanthan gum)
3/4 cup corn meal
2 tsp baking powder
3/4 tsp salt
2 eggs
1/2 cup milk
1/2 cup veggie oil
1/2 cup sugar
1 cup mixed berries

Mix the dry ingredients minus the sugar.
Mix eggs, oil, milk, and sugar.
Coat the berries in the dry mix and combine dry and wet carefully to not mash the berries up.
Sprinkle very generously with sugar.
Bake in greased tins for 25 minutes at 375 degrees.
I used ramekins because my muffin tins are really small. I

I liked them but if I make them again I am going to tweak it to be more of a cake. I will probably eliminate the corn meal and up the sugar. I also would pre sweeten the berries by leaving them in sugar overnight as they were a little tart for my taste.

Anyway still on a quest to find a really good corn muffin!

No comments:

Post a Comment