Stirred, Not Shaken

Success at last! Or at least, I hope it is, since I didn’t do a taste test. 😉 Here is a recipe I borrowed from Bob’s Red Mill and further adapted to suit Mrs. V’s specific allergen list. It looks and smells like a blueberry muffin. Let’s hope it tastes like one too!

Gluten-Free Blueberry Muffins(adapted from Sue’s Rice Muffins)

1 egg 2-3 Tbsp. honey + rice milk to make 1/2 c. liquid 2 Tbsp. canola oil 1 c. white rice flour 1 1/2 t. cream of tartar 1 t. baking soda 1/2 t. sea salt 1 t. grated lemon peel (I thought of this addition after they were already in the oven but I think it would make them even tastier) 2 Tbsp. finely chopped walnuts 1/3 c. frozen blueberries

Preheat oven to 425 F. Lightly grease a 6-cup muffin tin; set aside.

Stir together all ingredients until moistened. Divide among the muffin cups.

Bake for 17-20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.

The original recipe calls for placing the ingredients in a quart jar to mix. James Bond may like his martini’s shaken, not stirred, but I find it easier to stir my muffins in a bowl. Besides, this actually came out fairly thick, not runny, so I think mixing in a jar would be a pain.