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

Mountain Dew Cake (Nut Free)

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Breakfast Casserole (Gluten Free Nut Free)

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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.

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