Enter the muffin. Oh a glorious warm muffin filled with fresh berries. It’s like having dessert first thing in the morning. The great thing is you don’t have to feel guilty for serving these mini bites of heaven to your kids. They’ll love them and you’ll love how easy and good for them they are.
Hungry for more? Visit me at Lifestyles of the Rich & Christen and search for other gluten-free recipes!
Blackberry Cornmeal Muffins
- 1/2 cup Vegan Butter, softened
- 1 cup Agave Nectar
- 2 Tbsp Ground Flaxseed
- 6 Tbsp warm Water
- 1/4 cup Orange or Berry Juice
- 2 tsp Vanilla
- 1 cup Bob’s Gluten-free All purpose Baking Flour
- 2/3 cup Cornmeal
- 2 tsp Baking Powder
- 1 cup Blackberries (or berry of choice)
- Cinnamon for dusting
Pre-heat oven to 375. Beat the butter with the agave in a large bowl until light and fluffy. In a small bowl mix flax meal and warm water and allow to sit for a minute. Beat flax mix, juice and vanilla with butter mix. In a separate bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in berries. Lightly grease muffin cups or use liners. Fill about two-thirds full. Sprinkle with cinnamon. Bake for 18-20 minutes. Enjoy!