Saturday, September 11, 2010

Gluten-free Banana-Berry muffins

This muffin reminded me of why I went away from the gluten-free flours to almond meal/tapioca flour mixture. Though much better, there was still the faint lingering bitter after taste. Need to identify the culprit - millet flour? Or, maybe.. convert it to a cupcake and slather it with a good dose of some yummy frosting??!! The banana-blue berry combination was a good match, pretty much like the milkshake.
1/2 c millet flour
1/2 c quinoa flour
1/4 c potato starch
1/4 c flaxmeal
1/2 c sugar
1 tsp xanthum gum
3/4 tsp baking soda
3/4 tsp baking powder
1 c frozen blueberries
1 c mashed banana
2 eggs
1/2 c oil

Preheat oven to 375F
Beat the 2 eggs. Beat in the mashed banana.
Mix all the dry ingredients together. With a spatula mix in the egg-banana mixture and oil alternately, ending with oil. Stir in the blueberries last of all. Pour into moulds and Bake for about 25-30 minutes.

People definitely refrain from flying on 9/11. A very empty flight to PDX today.

1 comment:

B said...

where do u get the quinoa flour. Dont tell me u make it :)