Ingredients: |
Ingredients: •1 cup (120g) brown rice flour
•a heaping ¾ cup (120g) cream of buckwheat hot cereal
•¼ cup (30g) tapioca starch
•1 tbsp. baking powder
•¼ tsp. baking soda
•½ tsp) sea salt
•2 large eggs
•4 tbsp. butter, melted
•1 cup yogurt
•1½ cup blueberries, fresh or frozen
•¼ cup + 2 tbsp. sugar
•¼ tsp. ground cinnamon
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Directions: |
Directions:1.Preheat the oven to 375°F.
2.In a large mixing bowl with a blender or in a standing mixer, beat the eggs on medium speed until foamy for 2 minutes.
3.Add ¼ cup and 1 tbsp. sugar and continue to beat on medium for 30 seconds until creamy.
4.Add the yogurt and beat for 30 seconds.
5.In a blender of grain mill, grind the buckwheat cereal to flour.
6.Combine the buckwheat flour, the brown rice flour, tapioca starch, baking powder and soda in a medium mixing bowl.
7.Add the blueberries to a third bowl and coat with 2 tablespoons of the flour mixture.
8.Now, slowly add the flour to the egg mixture and beat until light and fluffy.
9.Toss in the blueberries and mix very gently with a spatula until all the ingredients are incorporated.
10.Fold in melted butter.
11.For oversized muffins, fill 6 muffin cups with ½ cup of batter. For smaller muffins, use ¼ cup of batter. Trigger ice cream scoops work great.
12.Mix the remaining tablespoon (12g) of sugar with the cinnamon and dust the tops of the muffins before baking.
13.Bake for 30 minutes for large muffins, and 20-25 minutes for smaller.
Additional Tips:
This recipe was cut back on the quantity of sugar and butter in this recipe, for a lighter muffin. You can as much as double the sugar and butter content to you liking. |
This recipe for Gluten Free Cinnamon Dusted Blueberry Muffins is from