Blueberry Muffins - Steam Bake
Blueberry Muffins
Gluten-Free
I woke up this morning craving blueberry muffins, which was a lucky thing because I had half a small container of blueberries in the fridge waiting to be used (and I was awfully tired of blueberry pancakes). I got out my computer and looked up Bisquick Gluten Free Blueberry Muffins, and found the following recipe by Debbie from "Your Party, Tuned Up":
I have to say, these were very good! Not overly sweet, and the top crust was nicely browned and slightly crunchy, just excellent!
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| The finished product |
I seem to be incapable of REALLY following a recipe, and I wanted to half this (EEK!) because I had half the blueberries. This is what I ended up using:
Ingredients:
3/4 cup Gluten Free Bisquick (or equivalent gluten-free baking mix)
1/4 cup packed light brown sugar
3 Tablespoons almond milk
1.5 Tablespoons butter, melted (used the MELT function of the upper oven)
1 teaspoons gluten-free vanilla
1 egg
3/4 cup blueberries OR 1/4 cup mini chocolate chips
1 Tablespoon white sugar
Preparation:
1. Fill the water reservoir in the Lower Oven.
2. Preheat lower oven to 375 degrees on STEAM BAKE. I used the top portion of the flex oven.
How cute is that? There is steam wafting up on the screen!
3. Find muffin tin, and the paper cups needed to line it. Insert paper cups into tin, spacing evenly. (I used 4).
4. Mix the Bisquick and brown sugar together.
5. Separately mix the wet ingredients together (milk, butter, vanilla, egg).
6. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moistened. It will be quite thick.
7. Fold in the blueberries
8. Evenly divide the mix into the paper cups. Sprinkle the tops with the white sugar.
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| NOTE the thickness of the batter, and how full the cups are filled. Gluten free muffins do not raise as much as regular muffins. |
9. Bake at 375 degrees, setting the cook time for 30 minutes. I set an additional timer for 20 minutes so I could check on it mid-ish way. After done, I removed the muffins to the stove top to cool.
10. OH the smell is heavenly! They are very pretty, too!
11. Set the time for 10 minutes to remove them from the muffin tin
I keep 2 "permanent" timers - one for 10 minutes, one for 1 hour, then I add others as needed
12. Set another timer for 1 hour to remember to empty the water reservoir. Open the oven door and eject the reservoir so it will cool down during that hour (not recommended if you have children running around).
I used a butter knife to help get the muffins out and put them on a plate to cool.
Debbie does a great job with photography on her site, illustrating every step of the way. I encourage you to visit her site to see the original recipe. Maybe some day I'll have enough time to take step by step photos, too!
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