WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, June 24, 2014

Everyday Muffins(gluten free, dairy free, corn-free, nut-free, soy-free)



I named these "Everyday" muffins because at least for the last couple months, Abby has eaten them EVERYDAY! :-) She goes through stages where there are certain foods that seen to agree very well with her body and serve their purpose as well. Eggs,blueberries,yogurt are all positives and this also serves up a good dose of sugar to help her digest them. They just seem to "work" really well. You would think she would tire of them, but not so far! These are so easy to make(I can whip up a batch before coffee!!! and have successfully made them just mostly eye balling the ingredients instead of measuring, that forgiving!) and so far have been no-fail for us. Since beginning the elimination process a couple years ago, Abby has always done consistently well with blueberries. Wild blueberries are the hands down favorite, though regular blueberries are loved as well.


2 1/4 cup all purpose gf flour
1 tablespoon baking powder(homemade)
1/2 teaspoon salt(very hard for the corn sensitive crowd,we have been using 1 brand of pink himalayan)
1/2 teaspoon guar gum(still using NOW brand)
3/4 cup granulated sugar(Domino's)
6 tablespoons grapeseed oil(TJ's )
1/2 cup plain fullfat coconut yogurt(homemade)
3 large beaten eggs
1 teaspoon vanilla extract(homemade to be corn-free)
1 1/2 cups frozen wild blueberries(for the corn-free buying frozen berries can be tricky! freeze your own for corn-free)
2 tablespoons sugar


Preheat 375


In bowl mix gf flour,baking powder,salt,guar gum,3/4 cup granulated sugar.


Add grapeseed oil,coconut yogurt, eggs,vanilla extract. Mix just until dry ingredients are wet.

Lastly add frozen blueberries. Scoop into greased muffin tin or papers(these can have hidden corn,chose your papers carefully.) about 3/4 full. Sprinkle with a bit of granulated sugar.


Bake 20-23 minutes.

Makes at least 18 muffins.

Because of the blueberries these keep well for a couple days and we have individually wrapped and frozen them as well.


TIP: If it annoys you for your batter to turn blue from the frozen berries, thaw berries,rinse and drain and dry and then add to the mix. We have no problem with a pretty purple tinge to our muffins.


2 comments:

Aliyanna said...

I know that this maybe a long shot...but have you looked into your eggs????
When we were hypersensitive to eggs....I found that even chickens raised on corn bothered us....just a thought....corn is such a hard one, used in everything almost.

Diane said...

Great tip! Yes, we only buy eggs where the chickens are completely free range and feed no grain- makes eggs in the winter more difficult to get for sure ! :-) A lot of Drs say it is "impossible" to react to what the animal has eaten, but I run into reactive/allergic people everyday that have to be very careful about making sure their meat and eggs and dairy were not from animals feed any type of corn or soy. I think all the GMo's just make the reactions far worse. bad stuff.

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