Source in .scx format of Gluten free Blueberry Muffins
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="79922" locale="en"> <RecipeHeader> <RecipeTitle>Gluten free Blueberry Muffins</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Recipe: Gluten-Free Blueberry Muffins</IngredientText> </IngredientList> <RecipeText>You needn’t restrict yourself to blueberries—other types of berries will work as well in these muffins, or add some chopped dates or dried figs, or a combination of dried cranberries and walnuts. Almond flour, often sold as ground almonds, is available at many supermarkets and health food stores. Use a mild extra-virgin for this recipe—an arbequina from California would be perfect.Active Time: 20 minutes Total Time: 40 minutes, including baking time Makes: 8 muffins Preheat oven to 425 degrees. Grease 8 cups of a standard muffin pan with extra-virgin olive oil or use muffin liners. In a large bowl, stir together 2 cups almond flour or very finely ground blanched almonds, ¼ cup sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon.In a small bowl, combine 2 large eggs, 2 tablespoons extra-virgin olive oil, 1 teaspoon vanilla extract and 2 tablespoons plain yogurt, then stir wet mixture into dry ingredients. (It’s OK if there are lumps in the dough.) Use a rubber spatula to fold 1 cup blueberries into batter. Spoon batter into muffin pan, filling each cup to just below the brim. Bake 5 minutes, then decrease heat to 350 degrees and continue to cook until tops of muffins are lightly golden and dry to the touch, 15-20 minutes more. Transfer muffins to a rack to cool. http://www.wsj.com/articles/recipe-gluten-free-blueberry-muffins-1431706264 </RecipeText> </Recipe> </RecipeList> </ShopNCook>