These muffins were modified from what may be my new favorite cookbook, Once Upon A Tart. I happened upon this cookbook while spring cleaning through my cookbooks. After reading through it, it spoke to me, and made me very hungry... Check it out, Once Upon A Tart... by Frank Mentesana and Jerome Audureau.
MUFFIN BATTER
11 Tbsp unsalted melted and cooled to room temperature. Plus more for for tins.
3 1/2 cups gluten free flour, I used 1/2 cup of each... white rice, sorghum, buckwheat, teff, cornstarch, brown rice, and tapioca
3 tsp zanthan gum
1 1/2 c finely chopped pecans
2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup sugar
1 cup cold milk
2 tsp vanilla extract
2 cups blueberries, rinsed and dried
PECAN TOPPING
2 Tbsp sugar
2 Tbsp pecans, finely chopped
2 Tbsp rolled oats
Preheat oven to 400, arrange rack in center of the oven. Smear 12 muffin tins with butter.
Stir toppings together in small bowl.
Whisk flour, zanthan gum, ground pecans, baking powder and salt together in a medium size bowl.
In a separate big bowl, whisk the eggs, add sugar gradually. Whisk for a couple minutes, then add milk, vanilla and melted butter.
Gradually add the flour mixture to the wet. Before last bit of flour, gently fold in the blueberries. Finish with the last of the flour.
Use two spoons to fill muffin tins up. Sprinkle muffins with the topping.
Place muffins in the center rack, bake for 35-40 minutes, until a toothpick comes out clean.
Remove tin from oven, place on a wire rack. When muffins are cool enough to touch, remove and eat them up!
NOTE: The original recipe is not gluten free, if you don't want gluten free, use regular flour and omit zanthan gum. Also, if you use regular flour, they will rise more. You might want to put a cookie sheet under the muffin tin
~Enjoy!
