Gluten-Free Blueberry Corn "bread" Muffins

Gluten-Free Blueberry Corn "bread" Muffins

45 Mins
8 - 12

We're definitely not bluffin' with this muffin. Everything you've heard is true - you can make a moist muffin with cauliflower! A classic breakfast pastry with less fat, calories, sugar, and sodium than the ones sitting in your coffee shop's pastry case for days.

1 1/4
cup CAULIPOWER Cauliflower-Based Baking Mix
cup sugar
tsp. baking powder
cup 2% milk
cup vegetable oil
large eggs
tsp. vanilla extract
cup yellow cornmeal
cup fresh blueberries
Cooking Instructions
Step 1

Preheat oven to 350°F.

Step 2

Line standard muffin tin with 12 paper liners.

Step 3

Combine dry ingredients in medium bowl.

Step 4

Combine liquid ingredients in a separate bowl. Add liquid mixture all at once to dry ingredients, mixing until almost smooth. Gently stir in desired "mix-ins" (here, we chose blueberries and cornmeal, but you can also use zest of 1 lemon and 1 tsp poppy seed or cranberries and nuts). Fill prepared muffin cups 2/3rd full.

Step 5

Bake 20 - 22 mins. or until top is firm to the touch and a wooden pick inserted in the center comes out clean.

Step 6

Let cool on wire rack for 5 mins., remove, and serve warm.