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.

Sunshine Muffins

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

Gluten free flour from Costco
Gluten free flour from Costco

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

Gluten free muffins

Blend until smooth.

Gluten free muffins

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

Glen free muffins

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.

Cornmeal muffins with apricot and carrot

Enjoy!!

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

Author: Carol

Carol is a follower of Jesus and a wife, mom & grandma. She worked for many years as a childbirth nurse and prenatal educator. She recently retired from clinical work. She has written articles for nursing journals and devotionals. Her novel, Aliisa's Letter, was published in 2010 and she is currently working on another project.

8 thoughts on “Sunshine Muffins: Gluten Free”

  1. Hi Carol,
    These muffins sound so tasty and healthy. Apricots have always been one of my favorite fruits and they always make any bread or muffin extra special. These muffins would be great for breakfast on anytime of the day. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

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