by Lucy Arlington
Lately I’ve been hearing a lot about gluten. Our grocery markets have shelves for gluten free products, containing everything from flour to cookies to pasta. Many people I know have developed sensitivities to gluten, and they’ve had to change the way they eat.
One of these friends recently invited us over for brunch, and when I asked what I could contribute to the meal, she suggested I bring a bread item of some sort so that my husband and I wouldn’t have to eat completely gluten-free. I took that on as a challenge and decided to make gluten-free muffins.
The recipe I’m sharing with you today uses no grain flour whatsoever. Instead, these muffins have ground almonds in them. (I have always called this ingredient ground almonds, although nowadays people call it Almond Flour.) When I made up the batter and spooned itinto the muffin tins, I was skeptical about how they would turn out, afraid they’d be little hockey pucks. But to my delight, they rose in the oven and baked to a golden brown.
Not only that. They were delicious muffins I would be proud to serve at any time.
Do you have a gluten-sensitive friend who might appreciate these muffins?
2 Cups Almond Flour (Ground almonds)
2 Egg Whites
1/4 Cup Honey or Maple Syrup
1/2 Tsp Baking Soda
1 Tbsp Vinegar
Dash of Salt
1 Tsp Vanilla Extract
2 Tbsp Canola Oil
1 Cup Blueberries (I used frozen ones, not thawed)
1. Pre-heat oven to 350 F.
2. Place all ingredients except the blueberries into food processor and blend until smooth.
3. When completely mixed, fold in blueberries.
4. Line muffin tins with paper or spray with non-stick cooking spray.
5. Evenly scoop batter into muffin tin.
6. Bake for 25 minutes. Cool on a rack.