Last night I was making them for work, so I used the organic berries I had (black & blue), and substituted the all-purpose flour for a gluten-free blend, so my GF friend could have one too.
The texture was nice & light, but I think the garbanzo bean flour has a sour aftertaste that I'm not fond of. I've used it in my Blackberry Tart recipe with great results, but for muffins, which require a lot of flour, I may opt for a different GF blend next time.
Still, these are very simple and quick to make, and can use a variety of berries and flours.
This recipe makes 18 muffins, using about 1/3 Cup of batter per muffin. Line muffin tins with paper baking cups. If the cups are really compressed, gently stretch them so they hold more batter.
Preheat oven to 350'.
The Dry:
3 Cups All-Purpose OR Gluten-Free Flour2/3 Cup Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Lemon Zest (from 2 lemons)
The Wet:
1 Cup Lowfat Milk2/3 Cup Oil (I like grape seed. Do NOT use olive oil.)
2 Eggs
The Berries:
2 Cups of Fresh or Frozen Berries (I usually like rasp & blue)Whisk the wet well, and gently fold into the dry. Fold in the berries, trying not to let them bleed into the batter. Scoop into tins and bake about 20 minutes, or until firm to the touch. Allow to cool, and dust with powdered sugar right before serving. Enjoy!
1 comment:
Gotta try these! I have blueberries and raspberries in the freezer!
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