Monday, January 20, 2014

Lilly's Vegan Blueberry, Cornmeal and Millet Flour Muffins.

Today I had a rare weekday off of work as a high school art teacher. I decided to do something nice for the ladies that I carpool to work with. Several of us are gluten-free. One of us has a laundry list of allergies-  coffee, wheat, soy, dairy, chicken, mushrooms and honey, to name a few. As you can imagine- cooking anything under these guidelines for the average cook is a bit daunting. Luckily for her, she is imaginative when she sees a recipe- being able to effortlessly adapt and replace problem ingredients with ones that she will not have an adverse reaction to. 

I like to think that I am decent at doing that as well, but with wheat, oil and healthy alternatives.

Below I've adapted a Blueberry muffin recipe to be egg free, and have much less sugar than the original and no oil. I also swapped out the honey for agave- since my dear friend has an issue with honey as well. I added ground flax seed, mostly for it's amazing health benefits. The muffins come out both crunchy and soft, and not too sweet. Perfect for a weekday breakfast (especially while commuting with friends.) <3

Dry Ingredients:

3/4 c. GF cornmeal (non-GMO project verified, if you can find it.)
1/4 cup millet flour
3/4 c. brown rice flour
1/2 c. cornstarch
2tsps baking powder
1/2 tsp salt
1 1/2 tsp xanthan gum
1/4 c light brown sugar
1/4 c ground flax
1tsp. cinnamon

Wet Ingredients:

1/4 c. agave nectar
1/3 c. unsweetened, organic applesauce
2 tsp. vanilla (bourbon vanilla if you've got it!)
1 tsp. lemon juice
1 tbsp. egg replacer in 1/4 cup warm water (or, 2 eggs)
(an extra 1/2 cup warm water- to adjust batter)
Lemon or orange zest, optional, to taste. (I used orange b/c I didn't have any fresh lemons.)
1 cup fresh (*or frozen) blueberries


Pre-heat oven to 350 degrees.

In a stand mixer, mix together dry ingredients
Add wet to dry, mix until combined.
The batter will be drier than traditional wheat batters- if you used frozen blueberries that will add a little moisture as they cook out. 
(Feel free to add some of the extra warm water in 2 tbsp. increments as you see necessary.)

Spoon heaping spoonfulls into your lined muffin tins- makes 10-12 large muffins.
Bake 18-22 minutes or until a toothpick comes out clean.
Let cool on a wire rack. 


(Going into the oven- nail color OPI My Vampire is Buff.)

NOTES: Best when warmed up- remember, they are made with corn meal, thus, supposed to have that crunchy/grainy texture. In a good way.

*If you use frozen berries- you might want to cook them a little longer or the area around the blueberries could be a little under done. (Frozen berries release more water, making the dough around the berry a little soft.) I would worry about this is they weren’t vegan but since there is no egg or dairy to cook out, them being a little soft is not a problem (other than texture.)