At Late Breakfast . . .

I have found the addition of cornmeal to blueberry muffins kicks them in the right direction just enough to qualify them not just as good, but delicious. I baked this batch of muffins this morning and was not disappointed with the outcome in the least. Hot out of the oven with a cup of tea or coffee is a wonderful way to start the morning.
Blueberry Orange Corn Muffins
Preheat oven to 350 degrees
In a large bowl mix:
3 eggs
1/2 cup sugar
1/2 cup grapeseed oil
1 cup orange juice
In a separate bowl combine:
1+1/2 cups cornmeal
1 cup sweet rice flour make sure to use very finely ground flour
1 tablespoon tapioca flour
1 teaspoon guar gum
1 tablespoon baking powder
1/2 teaspoon salt

Add to dry ingredients and mix gently:
1 cup frozen blueberries of course fresh berries work wonderfully.
Pour into an oiled muffin tin. Fill each to the top.
Bake 350 degrees for 30 minutes
or until knife inserted comes out clean.



  1. so… you're gluten-free, too ? i'm going to keep an eye on your recipes !!!
    there are a few of them on my blog but i need to create a category or some pages apart for them so people can find them easily..


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