Friday, December 21, 2012

Berry Cream Muffins

Double post today!  Muffins convert so nicely when the recipe includes added moisture in the form of sour cream, applesauce, zucchini, etc.  These ones are so great for breakfast.  Husband and I are headed off to the mountains today to have a little Christmas celebration just the two of us.  Our hotel includes a continental breakfast, but I just never know if that will include something I can eat.  So I'm baking muffins to bring along!

Berry Cream Muffins

  • 2 cups GF flour:
    • 2/3 cup sorghum flour
    • 2/3 cup brown rice flour
    • 2/3 cup tapioca starch
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1-2 cups fresh or frozen raspberries/blueberries
  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  1. Preheat oven to 400 degrees
  2. Whisk together dry ingredients
  3. Gently mix in fresh/frozen berries
  4. Blend together eggs, sour cream, canola oil and vanilla
  5. Gently mix together wet and dry ingredients, stirring only until moistened
  6. Fill muffin tins 2/3 full and bake for 20-25 minutes
Yield: About 18 muffins

Adapted from Taste of Home

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