The White Pages

Lemon Blueberry Corn Muffins January 16, 2013

Filed under: From My Hands — perfectlywhite @ 2:34 am
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I had a craving for corndogs the other night. In general, we eat quite healthy. I prefer eating real food for lots of reasons, and no gluten and no dairy means we need to homemake just about everything if we don’t want to go broke. I, however, have a soft spot for buttery, sugary, creamy, meaty, not-great-for-you food that I indulge occasionally. And sometimes more. As a nursing momma with food restrictions, I get frustrated because I’m hungry all the flippin time, but quick and easy food that won’t make one of us sick is pretty rare. So i was craving corn dogs, the ultimate in convenient snack food. The problem is, we never buy hot dogs. All beef, no nitrates/nitrites hot dogs do exist, so I bought some of those and we made corn dog muffins. There’s something about watching the Golden Globes while eating corn dogs.

We had some leftover corn muffin batter and I thought, hey, lemon blueberry corn muffins. Please do not get these confused with the aforementioned corn dog muffins. That would taste something like Rachel’s English Trifle with beef from Friends (Friends reference anybody?).

Corban and I experimented this morning and Corban, my ever honest taste tester, deemed them, “Good, Mommy. You can have one of my blueberries, that would be ok.” Such a sharer, that one. Unless you try to take one of his trains.

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We often bake by weight. Gluten free baking can involve a host of different flours, and sometimes we don’t have the exact flour we need. Since different flours have different weights, baking by weight makes it easier to sub one flour for another and not have to cross your fingers and pray it still turns out. Plus it’s easy and saves dishes. In this recipe, you could sub 4 oz of all purpose flour for the sweet rice and potato starch if you can eat that kinda thing. Butter and dairy-full milk could also be subbed for the dairy free alternatives. The following recipe is based on the quick bread ratio from the aptly named book, Ratio by Michael Ruhlman. Highly recommend it.

Lemon Blueberry Corn Muffins

Preheat oven to 350. Prepare muffin tin with liners if you’re fancy or by spraying if you’re me.
Dry ingredients:
4 oz (3/4 cup) cornmeal
2.5 oz (1/2 cup) sweet rice flour
1.5 oz (1/4 cup) potato starch
4 oz (1/2 cup) sugar
2 teaspoons baking powder
1 teaspoon salt

I let Corban whisk the dry ingredients while I ran upstairs to calm the crying baby. To my surprise, it was all still in the bowl when I came back down.

Wet ingredients:
4 oz (1/2 cup + 1 Tablespoon) coconut oil, melted and cooled
2 eggs
8 oz (1 cup) almond milk

Add-ins:
Zest of one lemon + 1-2 T juice
Frozen blueberries

Corban always gets the first crack of the egg and I do the second :). Whisk wet ingredients together and add to the dry ingredients. Mix until combined. Add zest of one lemon and a tablespoon or two of the juice (depending on how lemony you prefer your muffins). Then fold in frozen blueberries. I let Corban put the blueberries in by the handful, and if you’re like him, you love you some blueberries. No clue exact amount – pretend you’re a blueberry crazed two year old :). Fill muffin cups 3/4 full. Top with a bit of lemon zest. Bake for 20-25 minutes or until they bounce back when you push on the top.

I think they’re great. Caleb liked them a lot, too, but he said they weren’t his favorite. I gave him the evil eye until he assured me another one my muffin recipes was his fav. As long is its one of mine ;).

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2 Responses to “Lemon Blueberry Corn Muffins”

  1. Karla Johnson Says:

    Sounds delicious! Will have to try them. Nice job Kari!

  2. perfectlywhite Says:

    Thanks, momma! I’ll have to make you some when you come over :).


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