A Recipe adapted from Gluten Free Goddess...absolutely delicious. Almost taste like a hybrid between a bran muffin, and a delicious dessert muffin made from white flour.
.Whisk together the dry ingredients:
3/4 cup Corn Flour
1/4 cup Buckwheat flour
1/2 cup Sorghum flour
1/4 cup Brown Rice flour
1/2 cup Potato starch
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Sea salt
1 1/2 teaspoons Xanthan gum
3/4 cup Brown sugar
1 teaspoon Ground cinnamon
Make a well in the center of the dry ingredients and add:
1/4 cup light olive oil
1 tablespoon raw honey
2 teaspoon gluten-free vanilla
2 eggs
3/4 cup warm water
Stir in:
1 rounded cup frozen berry mix (blackberries, raspberries, and blueberries!)
Plop the batter into twelve muffin cups and smooth the tops. Gluten-free recipes don't take shape like "normal" recipes do. The way you put them in will be the way they stay- so shape them up! I love to sprinkle a tiny bit of brown sugar on top of each muffin!
Bake in the center of a pre-heated oven for about 20 minutes. Do the toothpick test to check doneness.
Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack.
Makes one dozen muffins.
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