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Will this work without the eggs, vegans do not use eggs.
I thought perhaps flax eggs as usual?
I also wondered if my chia jam would be good for this as I make it with the simmered fruits (spices if I fancy it) and chia so it gels. I only make the small amounts as it keeps about a week in the fridge. I do lots of different xo binational so I always have good variety.
The thing is there is no sugar in this jam. I do watch things and portion control as I have lost a lot but the last stone or so proving stubborn. Could I,miss out say 1/4 to 1/2 cup of sugar in recipe too. Our waist sizes right down and nicely below the check levels whereas previously............
I think the muffins to be giant cakes there! I have he little cake tins, and I find if I make your muffins recipes I can add, not double, but maybe 1/3rd more. Very good for the freezer. Husband got the sweet tooth.
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I buried my thoughts with these sweet BLUEBERRIES and made a wish. As soon as I witnessed the muffins rising and sensing the aromas in my home...I got that warm and fuzzy feeling of baking euphoria!
For a detailed post...refer to:
http://www.foodessa.com/2010/08/blueberry-ginger-citrus-gf-muffins.html
Ингредиенты
- . > (American / Metric measures) <
- . 2 cups (500ml) fresh or frozen Blueberries (thawed and drained if from frozen) [Note: reserve 1 cup (250ml) for the jam part]
- . 1-1/4 cup (275g) granulated sugar [Note: reserve 1/8 cup (25g) for the jam part]
- .
- WET mix:
- . 2 xLarge eggs
- . 1/2 cup (120ml) vegetable oil
- . 1 Tbsp. (15ml) pure vanilla extract
- . 1 cup (250ml) buttermilk [or 1 Tbsp. white vinegar and milk to equal 1 cup]
- .
- DRY mix:
- . 2 cups (260g) sweet white Sorghum flour
- . 1/2 cup (65g) Tapioca flour (or Arrowroot)
- . 1 tbsp. (15ml) GF baking powder**
- . 1 tsp. (5ml) sea salt
- . 2 Tbsp. (30ml) grated fresh Ginger
- . 1 orange or lemon, finely zested
- . 1/2 cup (120g) candied ginger (finely chopped)
Инструкции
- . Position the rack in the center of the oven. Pre-heat the oven to 375F. Lightly oil the surface of the muffin pan and then place the paper liners into the cavities.
- . > JAM making: In a small saucepan place half (1 cup) the amount of the berries with the sugar (1/8 cup) and bring to a boil. LOWER the heat to medium and stir every so often until the berries and sugar have reduced, thickened and concentrated the berry flavour as the water evaporates. Remove from the heat and let it cool while preparing the rest of the recipe.
- In a large bowl, combine and whisk ALL of the mentioned DRY ingredients and make a well. Then, whisk the eggs in the well, followed by the oil, vanilla and buttermilk. With the aid of a solid spatula, combine just until traces of flour have disappeared.
- . Spoon in the batter only about halfway before sprinkling most of the blueberries evenly. Then, spoon the remaining batter evenly and finish off by slightly swirling in the jam on the surfaces. Last, add the remaining blueberries over tops.
- . BAKE for 22 minutes. Remove the pan from the oven and wait only 5 minutes before removing the muffins and placing them onto a cooling rack.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 12 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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31 августа 2010Blueberry muffins are the best! I love the addition of ginger and citrus too - beautiful!
