This recipe is based on Bette Hagman's muffin recipe, with additions of whole grains and a flavourful sprinkling of cinnamon sugar from my mother's wheat-based blueberry muffin recipe. If possible, it’s best to let these cool an hour or so before eating them. When they’re hot, the texture is quite nice, but they taste too “eggy” for my liking. The muffins freeze well and heat nicely in the microwave.
Topping:
2 tbsp brown sugar
1 tsp cinnamon
3/4 cup sugar
1/3 cup softened butter
6 eggs
1 1/2 cups brown rice flour
3/4 cup amaranth flour
3/4 cup potato starch flour
1/4 cup flaxseed meal
1/2 tsp salt
1/2 tsp xanthan gum
5 tsp baking powder
1 1/2 cup soy milk
1/2 tsp vanilla
1 cup blueberries or other chopped fruit
Preheat oven to 350F. Grease 12 muffin cups. Combine brown sugar and cinnamon in a small bowl. Set aside.
In a large bowl, cream sugar and butter. Beat in eggs. Sift together dry ingredients and add alternately with the milk. Don’t overbeat. Stir in vanilla. Fold in blueberries. (The dough will seem sloppier than regular muffin dough.) Pour into muffin cups, filling 2/3 full. Sprinkle with cinnamon sugar mixture. Bake about 20 minutes, until muffins test done.
Makes a dozen muffins.
