Note: Special thanks to my Sous-chef - Jules, Art Director & Jules' Mama - Katie, and Bath-time supervisor so mama could direct art and taste-test finished product, Jules' Dad - Adam. My husband also loves blueberry muffins and when he wakes up tomorrow, shaking off the last bits of sleep, he'll have a nice surprise awaiting him. If you'd like to follow our baking process photo by delicious photo, follow the link... A Maaarvelous Process
Maaarvelous Boo-berry Muffins (Gluten Free) Makes 12 regular muffins |
| 1 cup millet flour |
| 2/3 cup gluten-free oat flour |
| 1 tsp baking powder 1 pinch of salt |
| 3/4 cup peeled carrots 2 eggs 1 tbsp sugar 1/8 c Feta cheese |
| 1 tsp vanilla 1 tsp orange zest 1 tsp fresh or frozen-fresh ginger 1 1/4 c fresh blueberries (you'll find the more the merrier) |
1. Preheat oven to 350F. Spray muffin pans with non-stick spray or line with paper baking cups.
2. Place carrots, eggs, oil, cheese, and sugar, vanilla, orange, and ginger into the Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and slowly increase speed to Variable 4 or 5.
5. Blend for 30 seconds until thick and creamy.
6. Pour carrot mixture into flour mixture and fold in blueberries to combine.
7. Fill muffin tins 2/3 full. Bake for 20-25 minutes or until golden brown.
PS... A little helper bakes in a little more love, and I am certain that leads to a better flavor! G'night, sleep tight... -A |
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