Berry Cornmeal Muffins

Berry Muffin

Blueberry Cornmeal Muffins

I found the original recipe on Gluten Free Goddess ; I adjusted some ingredients  so mine didn’t turn out quite like her photo…. but they did, however, taste REALLY good .  They actually tasted just like a berry bran muffin.  This is the first time I have used sorghum flour and I really like the consistency of the muffins. It was just like… a muffin! I am going to make more baked goods with sorghum flour from now on. Hope you Enjoy!

Berry Cornmeal Muffins

3/4 cup Gluten-Free Cornmeal
1/4 cup almond flour
3/4 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic dark brown sugar
1 teaspoon organic ground cinnamon
1/4 cup coconut oil

1 tablespoon organic light agave nectar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
1/2 cup warm water
1 bag of frozen mixed berries {minus the strawberries}
  1. Preheat oven to 350ºF. Line a 12-muffin pan with paper liners.
  2. In a mixing bowl whisk together the cornmeal, flours, starch and dry ingredients.
  3. Add in the oil, agave, vanilla, lemon juice,eggs, and water. Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.
  4. Place mixed berries in a colander and run cool water over them. Drain.  Place berries in a bowl and toss with sorghum flour.
  5. Gently fold  the berries in to the batter with a spatula .
  6. Using a spoon, plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.
  7. Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven and altitude.
  8. Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).
Makes one dozen muffins.
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