This is one of those recipes that I absolutely adore...just never got around to posting. They really are the perfect little pick-me-up.
Blueberry Corn Muffins
Ingredients (yeilds 18 mini muffins)
-2/3C cornmeal, ground
-1/4C tapioca starch
-1/4C garbanzo bean flour
-1t xanthan gum
-1/2t vanilla extract
-1t baking soda
-1 egg, large
-1/2C milk, I used 1%
-5T agave nectar (or more, to taste)
-1/2 - 1C fresh blueberries
1. Mix dry ingredients in a large bowl. Then, add wet and stir.
2. Line a mini muffin pan with muffin liners and fill each one about 3/4 of the way.
3. Bake at 325 for 12-15 minutes
The nutrition profile isn't too shabby either!
My favorite way to eat them is heated up a little in the microwave, topped with peanut butter.
These guys definitely didn't have the buttery taste that normal corn bread does, but still have a delicious flavor.
Happy Hump Day!
What's your favorite kind of muffin?
Authors: College Foodie Finds