Differences

This shows you the differences between two versions of the page.

--- blueberry_pecan_cornbread_muffins [2020/07/27 18:49] – [Source] tom
+++ blueberry_pecan_cornbread_muffins [2024/07/13 07:41] (current) – karin
@@ Line 7: / Line 7: @@
   * 3/4 cup masa harina (or plain corn flour)
   * 1/2 cup [[http://www.bobsredmill.com/shop/gluten-free/gluten-free-1-to-1-baking-flour.html|gluten free flour mix]]
-  * 5 T. sugar
   * 1 T. baking powder
   * 1/2 t. salt
   * 1/2 pint fresh blueberries (~1 c.)
   * 1/2 cup chopped pecans
   * 1 cup rice milk
+  * 1/4 c. unsweetened applesauce
   * 2 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|gluten free egg replacer]] (equivalent to 1 egg)
   * 2 T. water
@@ Line 21: / Line 21: @@
   * Preheat the oven to 400º F.
-  * Combine the dry ingredients (cornmeal, corn flour, gluten free flour, baking powder, salt, sugar) in a large bowl. Add in the blueberries and the chopped pecans and stir to coat.
+  * Combine the dry ingredients (cornmeal, corn flour, gluten free flour, baking powder, salt) in a large bowl. Add in the blueberries and the chopped pecans and stir to coat.
-  * Combine the wet ingredients (rice milk, olive oil, egg replacer, water, vanilla) in a large mixing cup. Pour into dry ingredients and stir until just combined.
+  * Combine the wet ingredients (rice milk, applesauce, olive oil, egg replacer, water, vanilla) in a large mixing cup. Pour into dry ingredients and stir until just combined.
   * Pour batter into muffin tins lined with muffin papers and bake for 25 minutes. Remove to a rack to cool.
+===== Notes =====
+  * For 2024, I made a version with thyme instead of pecans, to make them more allergen-friendly.
 ===== Source =====