Thursday, January 23, 2014

GF Blueberry Muffins

I fell off the gluten-free wagon for about two weeks but I am trying to get back on track. I couldn't resist baking something during the snow storm so I picked up Glutino muffin mix.
 
I added blueberries and raspberries to the mix. I also substituted milk with almond milk and butter with Earth Balance. While JCW was completely disinterested in my muffins; I was rather pleased with how they turned out.
 
When baking GF, you can really load up the muffin cups because rising is very minimal.
  

6 comments:

AimeeH said...

Thank you for blogging about this!! Sometimes you just want to bake and it's been hard to do so with limited resources where I live. Where's an Eddie's or Wegmans when you need it! Will be shopping online for this. Questions: Do you find them going stale quicker?

Baltimore Prep said...

I have heard that baking with almond milk provides a distinct almond flavor to the baked good; did you find that in this case?

Let The Tide Pull Your Dreams Ashore said...

@AimmeH I am very lucky to have Eddies and Wegmans! The berries actually keep the muffins super moist.

@BaltimorePrep I didn't notice a strong almond taste but I am very use to almond milk...I use it for everything!

Kate Greenberg said...

@baltimoreprep i made the switch to almond milk about 2 months ago, having not been a huge almond fan. i did it bc dairy wasn't agreeing with me, and i ended up surprisingly LOVING it! try the unsweetened vanilla flavor and see if you like it - great on cereal, in smoothies, and in baking. it does not, however, in my opinion taste good in coffee as a creamer substitute. but that could just be me :)

ERB said...

I have been exclusively buying almond milk for a couple years now and, maybe I'm just used to it by now, but also I don't notice much difference in taste.

Sundresses and Smiles said...

Yum! I made some gluten free muffins this week too...these had a peanut butter base and we're really good (I think the chocolate chips I added helped)!