Monday, August 29, 2011

Awesome Blueberries (Muffins...that is)

I tested a gluten free/dairy free recipe from the cookbook, the Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.  Because it is the best tasting muffin I've ever had, I knew it was necessary to share it with all of you.  Keep in mind that you can make it with dairy and gluten products if you like.  The recipes in this cookbook are made for anyone with food allergies so it gives substitutions that work.  Here you go:

Awesome Blueberries
  • 4 ounces dairy free cream cheese (such as Tofutti)
  • 2 cups brown or white rice flour
  • 1 1/4 cup dairy free sour cream
  • 2 ts. vanilla
  • 3 eggs
  • 1 tablespoon baking powder
  • 1/2 ts. salt
  • 1/4 ts. ground cinnamon
  • 1 cup sugar
  • 2 cups blueberries
1. In a mixer, whirl the cream cheese on medium speed until it crumbles into pieces.  Add the flour and mix on low; then increase to medium speed for 30 seconds.  Add the sour cream, vanilla, and the eggs; mix well.  Scrape down sides.  Add the baking powder, salt and cinnamon.  pour the sugar over and mix briefly.  Add the blueberries and stir by hand.
2. Spray muffin pan with non-stick cooking spray.  Fill muffin tins and bake at 350 degrees for 10 minutes or until firm.  Let cool before you remove from pan.


Mommy Bridget

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