Hello folks. I’ve decided to interrupt my week of miscarriage posts with a lovely muffin recipe that just won’t quit. Seriously, I’ve made it twice in three days because it produced the most delicious muffins that I have ever tasted. And yes, that also means that between the two of us, we’ve polished off almost two dozen muffins in three days.
So I’m sharing in case any of you would like to join in the gluttony, or enjoy in gluten-free treats that don’t taste like cardboard or cost loads of money.
Muffins, seem to be one of the things I miss most about my pre-diagnosis days. Specialty bake shops often have really obscure flavours, such as sweet potato strawberry pumpkin seed, or zucchini jalapeño chocolate chip. I’m always disappointed because all I want is a simple berry muffin, or a chocolate chip muffin, and if I do happen to find some, they are dry, or simply suck. Also, I am not vegan, and many gluten free bake shops seem to boast being gluten-free, egg-free, dairy-free, which I get, but butter makes such a big difference in the flavour of food.
So here’s the recipe: http://www.agirldefloured.com/2012/05/16/best-gluten-free-blueberry-muffins/
I recommend that you use the flour blend that she provides, as it produced a texture indistinguishable from wheat cake flour.
Our first batch was a mixed berry blend: raspberries, blackberries, blueberries.
And our second batch was pure wild blueberry. Here are some pictures of this batch. They are nearly half gone!
Give ’em a try, and let me know how it goes!