Gluten Free, Vegan, Blueberry Muffins and Corn Muffins

Gluten Free Vegan Corn Muffins.. 

this recipe is good, but needs a little work.. 

• 3/4 cup millet flour or sorghum flour
• 1/4 cup tapioca starch
• 1 tsp guar gum
• 3/4 up cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon Salt
• 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
• 2 tablespoons Water
• 1 cup Milk (I used homemade rice milk)
• 1/4 cup oil (I used coconut oil)

Procedure:

Preheat oven at 400F. Grease or line muffin tin. (makes about 10 muffins)
In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
In a blender/food processor or blend with a stick blender add Ener-G, water, milk and oil. Blend it thoroughly, for about 2-3 minutes.
Stir into the dry ingredients just until moistened.
Fill the muffin cups 2/3rds full.
Bake for 16-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

GFV Blueberry muffins

Wet Ingredients:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1/4 cup unsweetened applesauce
• 1/4 cup Coconut Oil
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup  millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1 tsp xanthan gum
• 1/2 cup sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 cup blueberries

Preheat oven to 350F. Lightly grease a muffin tin or line it with paper liners.
In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
In a large bowl, whisk together the dry ingredients and make a well in the center.
To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the blueberries.
Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. 

**oh and don't forget the sugar, i did - they are good, but taste like blueberry biscuits, oops.