- 2/3 cup unsweetened coconut milk drink
- 1/3 cup canola oil
- 1/2 cup agave nectar
- 2 teaspoons cinnamon
- 1/4 cup +2 tablespoons tapioca flour
- 2 tablespoons flax seed meal
- 1/4 c corn meal
- 1/2 cup rice flour
- 1/2 cup quinoa flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
Wednesday, June 2, 2010
Yesterday I wanted to make blueberry muffins. Okay, great. I went to bed. I almost never wake up the next morning wanting to make the same thing. Except today I did. So I made them! I used an agave sweetened, gluten-free cupcake recipe and altered it a bit. It's WONDERFUL. Could have used more blueberries. Cupcake is trying to eat one now(the paper is still on them).
Preheat oven to 350F. Line muffin tin with 11 paper cups. Fill remaining cup with water 2/3 full.
Mix together coconut milk, agave, and oil. Mix in tapioca starch and flax meal. Mix WELL. I do it by hand with a whisk. I probably mix for 2-4 minutes, depending. It needs to look emulsified. Then add in the cinnamon and flours, baking soda, baking powder and salt. Mix another 3-4 minutes until all combined. Pour into prepared pan, filling liners 2/3 full. Lightly press in blueberries. After I filled 11 I had a little batter left over, and I drizzled it over the blueberries. Just a little. Maybe a teaspoon over each muffin. Bake at 350F for 20-24 minutes. They're done when a toothpick come out of the center clean.