||GFCF Blackberry Cornmeal Muffins
This month we’d like to share one of our favorite muffin recipes, Blackberry Cornmeal Muffins, which of course is gluten-free and also casein-free. Our readers agree and have given this recipe a five star rating! The ingredients are a little unusual, but the flavor and texture are wonderful and will be enjoyed by your entire family, even those who may not be on a gluten/casein free diet.
Oh yes, one more thing, it is extremely easy to make! Simply mix dry ingredients, mix wet ingredients, then add the wet to the dry; add blackberries and spoon batter into muffin tins and bake!
This recipe can be modified with other berries or even rice milk instead of soy.
Blackberry Cornmeal Muffins
- 1-1/4 cups gf flour
- 3/4 cup fine-grind yellow cornmeal
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup soy milk
- 3 eggs
- 1/3 cup corn oil
- 1-1/2 cups blackberries
Preheat oven to 400 degrees F.
Grease muffin pan or use a non-stick muffin pan.
In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt and zest.
In a separate bowl, using a fork, beat together soy milk, eggs and oil. Add wet ingredients to dry ingredients and stir just until blended. Stir in blackberries.
Spoon batter into muffin pan and bake for 30 minutes or until an inserted toothpick comes out clean. Let muffins sit for 5 minutes before serving.
- Chef Yvonne