Sunshine Muffins: Gluten Free

Last weekend I added some apricots to cornmeal muffins.  I enjoy    creating muffin recipes, a healthy treat for the grandchildren. Muffins are so easy to make.  These muffins were moist and tasty–they were a hit on Easter Sunday. Here is the recipe.

First prepare the apricots. Simmer one cup of dried apricots in a cup of water for about 10 minutes to soften them. Then drain the liquid.

Melt ¾ cup of butter and allow it to cool.

Preheat the oven at 375˚ F.

Prepare the muffin tins. (The recipe makes 20 to 24 muffins depending on size.) I like to grease my heavy iron muffin pan. I place the pan in the oven about 5 minutes before I am going to add the batter, preheating the pan.

Combine the dry ingredients in a large bowl:

1 + ½ cup yellow corn meal
1 cup gluten free flour (or unbleached flour if no gluten sensitivity)
1 Tablespoon baking powder
1 teaspoon salt

Add the remaining ingredients to a blender:

1 cup softened apricots
¾ cup melted and cooled butter
1 medium carrot, cut into pieces
1 cup rice milk
2 eggs
¼ cup honey

Blend until smooth.

Then add this mixture to the dry ingredients, stirring until combined.

Place about ¼ cup of batter in each muffin cup.

Bake at 375˚ for 22 to 24 minutes.   The edges of the muffin will be    beginning to brown. Let stand for 5 minutes and then remove muffins and place on a cooling rack.

Enjoy!!

Linking with Art of Homemaking,  Tuesdays with a Twist,  Real Food Friday, Mom to Mom Mondays,  Friendship Friday, Whole Hearted Wednesday,  A Little R & R and Classical Homemaking