Blueberry Corn Muffins

After my results from the Naturopath came to me, I went out and bought myself a Dairy-Free, Gluten-Free cookbook.

Being nervous about my first recipe, I included eggs...I know, I know. I'm allergic to eggs...but I figured 2 eggs divided into 12 muffins was little enough for me to consume, right?

No excuses...but I was nervous, okay?
Next time I'll do it with an egg replacer.

HOWEVER.

These muffins are actually...great! I was very sad when I saw at Whole Foods that they were selling 4 gluten-free muffins for $8.99. Yikes. And who knows what sorts of preservatives are in them. I didn't look.

So, I decided, I want muffins, I don't want to pay $8.99 for 4 of them...I'm going to make my own!

And they're wonderful! A blend of tapioca, corn, rice, and sorghum (?) flour, with some potato starch, xanthan gum (which I guess is going to become my best friend), and other more "normal" ingredients....they worked.

They've got a grainy sort of texture, and along with the blueberries...they really are delicious. I've already eaten two.

This isn't so scary after all. I just had gotten into baking when I found out about my allergies. It was sad to throw out a lot of ingredients aka money, but you gotta do what you gotta do.

The cookbook I'm using is:

"The Diary-Free and Gluten-Free Kitchen" by Denise Jardine.

So far, so good. I'll document my progress with other recipes when I get there. In the meantime, buy the book!