Blueberry Muffins (Gluten Free Nut Free)

Pam from imaceliac.com shared a delicious recipe for Sour Cream Blueberry Muffins. The recipe is simple and sounded great. We are trying to cut down on sugar, so I wondered what would happen if substituted honey for the sugar called for in the recipe. So I studied up on how to do this, gave it a try...and the muffins turned out so great!! Here's the recipe...

Ingredients:

1 1/2 cups gluten free all purpose flour (I use Betty Crocker GF all purpose rice blend)

1/2 tsp salt

2 tsp GF baking powder (I use Clabber Girl)

1/3 cup natural applesauce

1 tsp GF vanilla extract

1 egg

3/4 cup honey

1/2 cup sour cream

1 cup frozen blueberries

Preheat oven to 375 degrees.

In large bowl, combine all ingredients except blueberries. Now when you dump all this in the bowl, it will look like a hot mess, but trust me, it will turn out just fine!

Using a hand mixer, mix ingredients till well combined. See, now it looks like muffin batter :)

Once batter is mixed, pour in the blueberries. Gently stir them into batter with a spoon, just till combined.

Grease a muffin pan (I use Temptations ceramic ovenware, which works great) and fill muffin cups till almost full.

Bake for 20-25 minutes. Stick a knife in one of the muffins to make sure they are done :)

Remove from oven and allow to cool for a few minutes.

If you like, cut open the muffins and add a little butter...makes them even better!

Comments

Granny Smith Cinnamon Muffins (Gluten Free Nut Free)

Gluten free baking can sometimes feel like a guessing game! Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does! David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!! Here's the recipe: 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend) 1 1/2 cups white sugar 1 tsp salt 4 tsp baking powder 2 tsp ground cinnamon 2/3 cups vegetable oil 2 eggs 2/3 cups milk 3 Granny Smith apples, peeled and grated Preheat the oven to 375°F. Grease a muffin pan. Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined. Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix. Pour in the apples and stir them in gentl...

Country Steak with Gravy (Gluten Free Nut Free)

Here's one of my family's favorite recipes! Super simple and yummy! Great with mashed potatoes or rice! Ingredients: 2 pounds. beef cubed steak GF Flour, enough to dredge steak (I use Betty Crocker all purpose GF rice flour) Olive oil, enough to use for browning steak Salt and pepper 1 carton Pacific Naturals Organic GF condensed cream of chicken soup 1 pkg GF brown gravy mix (I use Simply Organic Brown Gravy Mix) Water (1 soup carton full) Salt and pepper to taste Dredge the cubed steak in flour and brown in vegetable oil just until brown on both sides. I have browned the meat before without using the flour, and it turns out great too! Salt and pepper the steak just a little while browning. Place browned steak in a greased 9x13 dish. In separate bowl, mix together the GF cream of chicken soup, gravy mix and water. Whisk thoroughly until blended. Pour over steak. Cover with foil. Bake at 350 for 1 hour.

Breakfast Casserole (Gluten Free Nut Free)

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF! 4 slices of Udi's GF white sandwich bread 1 lb GF bulk sausage, browned and broken up (I use Ingles Markets Gluten Free Italian Bulk Sausage) 1 cup shredded cheese 6 eggs 2 cups milk Tear bread into pieces and place in bottom of baking dish. Sprinkle cooked sausage over bread. Sprinkle grated cheese over sausage. In a separate bowl, whisk eggs and milk together. Pour over bread, sausage, and cheese. Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper. Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done) Enjoy!

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