Mommy is back!!
This morning Emily asked for Blueberry Muffins for breakfast. After spending 3 weeks confined to the couch with kidney stones, I decided to put on the apron and jump back in. Of course, I wasn't lucky enough to have a pre-packaged mix in the pantry. So, I decided to wing it. I found all the ingredients for a coffee cake, surely if I tweaked it a bit I could come up with something... I have to say this was so yummy on a quiet Sunday Morning!!
GFCF Sunday Morning Muffins
1 Egg
1 Egg White
1 Cup Almond Milk - Original
1/2 Oil of choice
1 Container of Diced Pears, drained
6 ounces Fresh Blueberries
1/2 Teaspoon Allspice
2 Cups White Rice Flour
2 Teaspoons Xanthan Gum
1/2 Cup Brown Sugar
1 1/2 Tablespoons Baking Power
1/2 Teaspoon Sea Salt
Topping:
1/2 cup Brown Sugar
1/2 cup Pecans, chopped
1/2 teaspoon Allspice
Preheat oven to 350 degrees.
Whisk egg, milk, and allspice. Stir in oil and fruit.
In separate bowl combline the rest of the ingrediants. Mix wet and dry together. Fill muffin tins 3/4 and top with 1 teaspoon of topping.
Bake 20 minutes... enjoy!!
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