BLUEBERRY LEMON MUFFINS WITH LEMON GLAZE
By Sondra Plaisance
½ cup unsalted butter, room temperature
zest of 1 lemon
1 cup sugar
1 egg, room temperature
1 teaspoon vanilla
1 ¾ cup Cassava flour
1 tablespoon + 1 teaspoon baking powder
½ teaspoon salt
1 3/4 cups fresh blueberries
1 cup milk
1) Heat the oven to 375ºF.
2) Cream butter with lemon zest and sugar until light and fluffy.
3) Add the egg and vanilla and beat until combined.
4) Whisk together flour, baking powder, and salt.
5) Add the flour mixture to the batter a little at a time, alternating with the milk.
6) Fold in the blueberries
7) Grease a 12-cup muffin tin with butter or coat with non-stick spray. Recipe makes 12 muffins.
8) Distribute batter among all 12 cups filling almost to the top.
9) Bake for 25-30 minutes .Check with a toothpick for doneness.
10) Let muffins cool in pan for about 10 before removing from pan.
11) Let muffins cool completely before adding glaze.
LEMON GLAZE INGREDIENTS
1 cup powdered sugar
1 tablespoon lemon juice, freshly squeezed
2 teaspoons lemon zest, freshly grated
1 tablespoon milk
LEMON GLAZE INSTRUCTIONS
Whisk all ingredients , then drizzle over cooled muffins.
WHEAT FLOUR VS CASSAVA FLOUR
Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.
1 ½ tablespoons
1/8 cup +1 tablespoon or 3 tablespoons
1/4 cup + 1 tablespoon
1/4 cup + 1/8 cup
1/2 cup + 1/8 cup
1/2 cup + 1 ½ tablespoon
3/4 cup + 2 table spoons
ORIGINAL RECIPE VS CASSAVA FLOUR
Original Recipe (Baking Soda or Baking Powder)
BAKING SODA OR BAKING POWDER
WHEN SUBSTITUTING CASSAVA FLOUR
IN BAKED GOOD
1 ½ teaspoons
1 ½ teaspoon
2 ½ to 3 teaspoons
3 ½ to 4 teaspoons