OK so this weekend my girlfriends are visiting from San Francisco and New York. With all houseguests these days there are bound to be food allergies. So what's a good hostess to do when you're trying to please everyone? Cornbread! This gluten free recipe is delicious whether or not you consume wheat products. We bought tiny blueberries last Sunday at the farmer's market that were looking rather sad by Thursday. Throwing them in the cornbread batter was the perfect solution to stretch their life and be enjoyed by a big group of happy campers!
My friends are in town for a special reason, we're going hiking near Mount Rainier, National Park and one of the tallest peaks in the country. Sadly, we have less than ideal air quality right now with smoke pouring in from British Columbia's fires. We're hoping for the best because we all love to be outdoors and prepare some pretty rad campfire meals, too!
On the menu for the weekend? Vegetable tacos grilled over the fire pit, smoked trout sandwiches, biscuits with butter and honey, and bratwursts with fire roasted peppers, onions, and homemade dill pickles. Yes, it's a schlep to procure all the food, then pack the food, then transport the food. But it really is worth it when you're all sitting around a campfire enjoying a meal together.
Checkout this gluten free muffin recipe and let me know what you think in the comments below.
Gluten Free Blueberry Corn Muffins
(Makes about 18 muffins)
2 Cups 'Cup 4 Cup' flour
1 Cup gluten free finely ground cornmeal
1 Tsp baking soda
1 ½ Tsp baking powder
½ Cup sugar
¾ Cup goat or cow milk
8 Oz yogurt (Greek-style, Sheep, or Cow)
1 Tsp Kosher salt
8 Oz unsalted butter, melted and cooled (1 stick)
2 fresh eggs
2 Cups blueberries, washed and dried
Crank the oven to 375. Grab two medium mixing bowls. In one bowl, add all the dry ingredients. In the other, mix the wet ingredients. Wisk each bowl well, then using a rubber spatula fold the wet ingredients into the dry ingredients until smooth. Careful not to overmix!
Finally, add those blueberries so they are evenly distributed. Now, taste the batter. It should be freaking delicious! If it isn’t, think about if you need to add something. Not sweet enough for your liking? Sprinkle in more sugar to taste or add honey. Is it too thick? Drizzle in more melted butter or add milk one teaspoon at a time until the consistency is a thick pancake batter.
Once you want to lick the spatula clean, grab you muffin tin and butter and flour it. If you prefer, use muffin or cupcake liners. Fill each section just to the top with batter. The muffins bake in the middle rack in the over, turning halfway, for 18-20 minutes. A knife or cake tester should just barely come out clean. These will keep cooking once they come out of the oven, and to remain moist it’s best to undercook them rather than overcook them.
Keep covered in a tupperware or breadbox for a few days. Go ahead and blow those gluten free friends’ minds and mouths!
