Tuesday, June 26, 2012

High Tea Blueberry Mini Muffins (Gluten Free)

I have had several of my girlfriends offer to help with wedding plans so I had them over for high tea on Sunday to fill them in on my plans and let them know the upcoming opportunities to help.
Most of us were too hot to have any tea since we're up to 100 degree weather here in TX so we sipped ginger ale and iced cucumber water and snacked on cucumber sandwiches and mini muffins.
The muffins were quite a hit! I altered this recipe from The Chic Brûlée to make it Gluten free and they turned out wonderful!

Here's what I did:

High Tea Blueberry Mini Muffins
Gluten Free

1 stick (1/2 cup) butter, softened
¾ cup sugar plus 1 Tbls. (I used Sugar In The Raw)
2 eggs
½ cup milk (I used goat milk with a dollup of heavy cream)
1 tsp. vanilla extract
2 cups GF flour*
      1 cup brown rice flour
      2/3 cup millet flour
      1/3 cup tapioca starch
      1 ½ tsp Xanthan Gum
1 Tbls. baking powder
1 tsp cinnamon
2 cups blueberries, fresh or frozen

*Note: I ground the millet flour myself in the coffee grinder. 1/2 cup of millet grains will make approx 2/3 cup flour. I ground it & put it in a 1 cup measure and filled the cup the rest of the way with the tapioca starch for the 2nd cup of flour.

• Cream the butter and  3/4 cup sugar
• Add the eggs, one at a time
• Add the dry ingredients, alternating with the ½ cup milk
• Fold in the blueberries
• Fill greased mini muffin tins (I greased mine with a silicone basting brush dipped in coconut oil)
• Sprinkle tops with remaining 1Tbls. sugar before baking (or more if you like sugary tops)
*Bake at 350 degrees F for about 15 min, or until golden brown, and when tops spring back when lightly tapped (I checked & rotated every 5 min because I wasn't sure how long they would take since the original recipe was for full sized muffins)

If you don't need to make these Gluten Free, I suggest you try the original recipe on The Chic Brûlée. They look great!

Wedding Idea of the Day:
Airplane garland from old books

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