Differences

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

--- blueberry_pecan_cornbread_muffins [2024/06/02 11:27] – [Ingredients] karin
+++ blueberry_pecan_cornbread_muffins [2024/07/13 07:41] (current) – karin
@@ Line 10: / Line 10: @@
   * 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 20: / 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 left out the pecans to make them edible for one of our gluten-free attendees who was also allergic to tree nuts.
+  * For 2024, I made a version with thyme instead of pecans, to make them more allergen-friendly.
 ===== Source =====