|Gluten-free dairy-free mini blackberry muffins|
It's raining here in Seattle and I miss summer. I miss the warmth and the sun and the fruit. Usually I love fall (my name is Autumn, after all) but the summer was so cool in the Pacific Northwest that I'm not ready for the bone-chilling damp of fall, winter and spring.
But like it or not, it is fall, and that means it's time for muffins!
I'm going to admit a little secret: I baked these muffins at least a month ago with blackberries fresh from the bushes. We take Duncan the dastardly dachshund to Magnuson Park several times a week to play with the other puppies, and once you leave the dog portion of the park, its 350 acres are covered in blackberries!
|Muffin Reason #2|
I know it's no longer blackberry season but I guarantee these muffins will be lovely with frozen berries of any sort. I had great fun creating these muffins and I know you'll love eating them!
What resources did I use, you ask? I started with Ratio by Michael Ruhlman and looked at his Basic Quick Bread/Muffin Batter recipe. The theory behind Ratio is that these recipes work, no matter what, because they contain the correct ratio of fat to to liquid to flour. Now, GF baking is its own special beast, so I used Gluten-Free Girl's flour mix ratio: 70% whole grain, 30% starch.
Easy peasy. Get to it!
Mini Blackberry Muffins (Gluten-Free and Dairy-Free)
3 oz sorghum flour
3 oz brown rice flour
1 oz tapioca flour
1 oz potato starch
4 oz sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon xanthum gum
8 oz almond milk (or any non-dairy milk)
4 oz eggs (2 large eggs)
4 oz grapeseed oil (or any neutral oil)
1 1/2 cups of blackberries
Preheat oven to 350 degrees F.
Combine flours, sugar, salt and baking powder.
- Whisk together eggs, milk and oil and combine with dry ingredients. Gently mix in blackberries.
- Fill prepared mini-muffin tins to top and bake 14 minutes or until a toothpick comes out clean.
- Cool and serve with tea or coffee.