I just made these today. They taste a little like zuchinni bread made with white flour! Any kind of berry would work. We picked blackberries at an organic blackberry farm last weekend, so I used some of those. I think these may be the best tasting muffins I’ve had since going gluten-free a few months ago.
3/4 c. brown rice flour
3/4 c. organic cornmeal
2 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
3/4 c. coconut palm sugar
4 eggs
2/3 c. coconut oil
1 c. blackberries, (cut in half if they’re large)
Bake at 350 for about 15 mintutes. This will make about 36 mini-muffins
Facebook
RSS