Blueberry Sour Cream Muffins
Category: Breads             Servings:

Ingredients

2 large free-range organic eggs - room temperature
1/2 cup extra light olive oil
1 1/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt (whole, low fat or fat-free)
1/2 cup finely chopped pecans
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Instructions

I used my trusty Pamela's Ultimate Baking Mix for the basic flour mix in this recipe, but you can use any gluten-free flour mix you prefer. Just make sure it's got some leavening in it, and a touch of xanthan or guar gum. The leavening in Pamela's Ultimate Baking Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of flour mix.

Here we go. Beat together in a large mixing bowl:

2 large free-range organic eggs - room temperature
1/2 cup extra light olive oil

Add in and beat:

1 1/4 cup (packed) organic light brown sugar
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain yogurt (whole, low fat or fat-free)

Slowly add and beat in:

2 cups Pamela's Ultimate Baking Mix

Gently stir in::

1/2 cup finely chopped pecans
1 heaping cup fresh or frozen organic blueberries (not thawed, if using frozen)

Preheat oven to 375 degrees. Line a 12-muffin tin with paper cups.

Spoon the batter into the cups. I used all the batter for twelve; I like my muffins as big as possible.

Bake in the center of the oven for about 25 minutes, until golden and dry in the center. [If using fresh blueberries, cut back the baking time to about 20 minutes.]
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