One thing I missed when I started eating gluten-free was having a really hardy, tasty muffin. I know that might sound silly to some people - but nothing beats muffins fresh out of the oven, especially in the winter. A grain that I have enjoyed incorporating into our diet lately has been Buckwheat. (Buckwheat is a gluten-free). So I decided to try using Buckwheat flour to make some gluten free muffins.
The Gluten-free Blueberry Buckwheat Corn Muffin recipe below is just wonderful. I've been making them for us at least once a week. Lowfat and delicious, the first time I made them I ate 3 right out of the oven! enjoy!
1 cup Buckwheat flour (I used Hodgson Mills)
1/2 cup Yellow Corn Meal (I used Arrowhead Mills organic gluten-free)
2 1/2 tsp baking powder
1/2 tsp. salt (I use sea salt)
1/4 cup sugar (I use organic)
1 regular egg and 1 white replacer equivalent for 1 egg (total 2 eggs)
1/4 cup melted butter (I used 1/4 cup melted Earth Balance soy free spread)
1 1/4 cup milk (I used low fat milk, you can use soy if you'd like too)
Blueberries (about 1/2 cup)
Preheat oven to 400. Line 12 muffin cups with paper liners or grease muffin tins.
Mix together all ingredients. Batter will be thin. Fill muffin tins 2/3 full - muffins will rise.
Put blueberries on top of each muffin, poke down and bake aprox 15 minutes.
*You can try stirring the berries into the batter, but they will most likely sink because the batter is thin.
Another Buddy Fergurson approved Recipe!
