Blueberry Pecan Muffins
1 cup sorghum flour
1/2 cup amaranth flour
1/3 cup plus 3 tablespoons arrowroot starch
1/3 cup sugar
Rounded 1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 egg
1/4 cup cream (or milk)
1/2 cup almond milk (or milk)
1/2 cup canola oil
1 cup blueberries, rinsed
1/2 cup chopped pecans, toasted
Preheat oven to 400 degrees.
To toast pecans, place on an ungreased baking sheet in a toaster oven (or regular oven) at 350 degrees for about 3 minutes; watch carefully to prevent burning. Cool slightly before using.
Whisk together sorghum flour, amaranth flour, arrowroot starch, sugar, xanthan gum, baking powder, salt, and cinnamon. Add egg, cream, almond milk, and oil, mixing with a fork. Fold in blueberries and toasted pecans with a rubber spatula.
Bake at 400 degrees for 20 minutes, or until a toothpick comes out clean (convection oven: 375 degrees for 15 minutes.) Yield: 12 muffins.
1/2 cup amaranth flour
1/3 cup plus 3 tablespoons arrowroot starch
1/3 cup sugar
Rounded 1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 egg
1/4 cup cream (or milk)
1/2 cup almond milk (or milk)
1/2 cup canola oil
1 cup blueberries, rinsed
1/2 cup chopped pecans, toasted
Preheat oven to 400 degrees.
To toast pecans, place on an ungreased baking sheet in a toaster oven (or regular oven) at 350 degrees for about 3 minutes; watch carefully to prevent burning. Cool slightly before using.
Whisk together sorghum flour, amaranth flour, arrowroot starch, sugar, xanthan gum, baking powder, salt, and cinnamon. Add egg, cream, almond milk, and oil, mixing with a fork. Fold in blueberries and toasted pecans with a rubber spatula.
Bake at 400 degrees for 20 minutes, or until a toothpick comes out clean (convection oven: 375 degrees for 15 minutes.) Yield: 12 muffins.
