What a beautiful weekend we’re having. Summer is in the air and everyone is just so happy about it. The heavy clouds have lifted and people are smiling again. My Little One and I went to Watson’s Mill in Historic Manotick this afternoon. He loves water, can’t get enough of it…so I thought I would bring him to see some rushing water – oh did he ever go for it! Couldn’t get enough of the sound and would have jumped from my arms into the river to play all day if I would have let him. We walked around the grounds and browsed the flour and bread section in the Mill…all fresh stone-ground whole wheat – mmm… smelt so good – but not for us.
That’s okay, because I had baked some goods before we left and they were waiting for a taste test for when we got home. This morning I made a batch of muffins for brunch with the girls tomorrow and I couldn’t not taste one before they come over! It’s
important necessary to always make sure your treats have a high score on the yummy scale before giving them out to guests, hahaha, these passed the test 🙂 I love the blueberry/apple combination with the oatmeal – they are almost scone-like, but not as dense and perfectly moist. This recipe has quite the mix of flours, but I think the blend is worth it, because of the layers of flavours – try it and let me know what you think!
Gluten-Free Blueberry Apple Muffins
1/2 cup rice flour
1/4 cup millet flour
1/4 cup Sorghum flour
1/4 cup potato starch
1 cup of oatmeal
1 tablespoon baking powder (always make sure it’s gluten-free!)
1/2 teaspoon salt
2 tablespoons olive oil
2 egg whites
3/4 cup vanilla soy milk
1 teaspoon Bourbon Vanilla
1/4 cup Organic Sugar or honey
1 apple, chopped
1/2 cup blueberries
Preheat oven to 350F. First cream together sugar, oil, vanilla, eggs and soy milk. Then in a separate bowl, sift together flours, baking powder and oatmeal. Add the wet ingredients into the dry, mix well and then add fruit. Pour into greased muffin tin. Bake for about 20 minutes or until golden brown.
Makes about 9 muffins.
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