Blackberry Corn meal Muffins
Ingredients
1-1/4 cups gf flour
3/4 cup fine-grind yellow cornmeal
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1-lemon
1-cup soy milk
3 eggs
1/3 cup corn oil
1-1/2 cups blackberries
Preheat oven to 400 degrees F.
Grease muffin pan or use a non-stick muffin pan.
In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt and zest.
In a separate bowl, using a fork beat together soy milk, eggs and oil. Add wet ingredients to dry ingredients and stir just until blended. Stir in blackberries.
Spoon batter into muffin pan and bake for 30 minutes or until an inserted toothpick comes out clean. Let muffins sit for 5 minutes before serving.
Kate/Effingham – 8/2009
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Filed under: Gluten-Free, Recipes
