These muffins have become a favorite in our house. They are my once-a-week treat with my coffee. I wish I could take the credit for the recipe because they are so wonderful. I have adapted the recipe from another great cooking site called The Comfy Belly. I love that name. That’s exactly how my belly feels when I’ve been eating right – comfy. She has a lot of great recipes on her blog and uses almond flour quite a bit. I wish I could come up with great recipes like that. Sometimes I feel like I’m more of a “recipe adapter,” not a “recipe creator.” I have a lot of creativity, but not much innovation. I always feel like it’s already been done before. But I guess new recipes have to start somewhere……
Well, I put my adapting skills to work and put a little spin on these muffins. I’ve always loved cornbread served with maple syrup, so I decided to sub the honey with pure maple syrup. Since I’m trying to reduce my sugar intake, I also reduced the amount of syrup. Maple syrup may also be more easily tolerated for those with fructose malabsorption since it has less fructose than honey. Just don’t eat too much! If I have blueberries in the fridge, I usually have strawberries too. So I threw some chopped strawberries in. With all the berries in these muffins, they are plenty sweet, even with less syrup. I can tolerate berries fine, as long as I don’t eat a whole bowl-full. The few berries that are in each muffin are not an issue for me. I hope they aren’t for you either because berries are so good for you! Berries are actually low in sugar compared to other fruits and are full of antioxidants.
Gluten-Free Maple Berry Corn Muffins
adapted from The Comfy Belly
makes 12 muffins
Ingredients
1 cup gluten-free corn flour, such as Bob’s Red Mill
1 cup blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk of your choice (cow’s, almond, etc.)
1/4 cup unsalted butter, melted
1/3 cup pure maple syrup
1 egg
1/2 cup blueberries
1/2 cup chopped strawberries
Directions
1. Preheat oven to 400° F. Line a regular-sized muffin tin with liners.
2. In a large bowl, combine the dry ingredients and blend well. Add the wet ingredients and stir until thoroughly combined. Fold in the blueberries and strawberries.
3. Fill each muffin cup 3/4 full (I use my cupcake scoop). Bake for 18 – 20 minutes, or until lightly brown on top and muffins test clean with a toothpick.
