Sunday, March 14, 2010
Gluten Free Blackberry Lemon Muffins
Happy Birthday to me! Its a gluten free birthday. Its a gluten free muffin birthday. I have adapted a recipe from "Just Like Mom Made" (pg. 211 "Lemon-Raspberry Muffins) to gluten free by using Bob's Red Mill All Purpose Gluten Free flour. There is dairy in this recipe. Use fresh blackberries for the best result.
2 cups Bob's Red Mill all purpose baking flour
1 cup C&H granulated sugar
1 tablespoon Clabber Girl baking powder
1/2 teaspoon iodized salt
1/2 teaspoon cinnamon
2 room temperature eggs lightly beaten
1 cup room temperature buttermilk
2/3 cup corn oil
1 teaspoon McCormick lemon extract
1 cup fresh blackberries (optional)
Butter to grease the muffin tin
Pre-heat oven to 325 degrees F.
Grease 12 cup muffin tin with butter around rims of cups.
Line tin with silicon or papers cups.
Combine dry ingredients: flour, sugar, cinnamon, baking powder and salt in a large bowl, whisk gently until no cinnamon streaks and it is well mixed.
In a small bowl put the wet ingredients: buttermilk (use a wet measure not a dry) the oil, and lemon extract. Add the eggs and with a fork or small whisk gently combine until the egg yolk is incorporated.
Add the wet ingredients to the dry ingredients slowly, gently whisking them together until just combined. Don't over beat. Allow to rest for at least a minute.
Put the berries into the bottom of the tins. Make sure you have the same number of berries in each cup or else they won't cook in the same amount of time.
Scoop 1/4 cup of the batter into each cup.
Bake for approximately 25 minutes. Check the muffins at 20 minutes for doneness, if they are too dark tent with foil to prevent burning.
The recipe makes about 12 muffins without fruit, 16 muffins with fruit.
We enjoyed ours with butter.