Table Talk » Smurf Muffins

Sometimes recipes don't turn out how you want them to. This week I tested a blueberry muffin recipe from Grain-Free Gourmet. It's a simple recipe that uses blueberries, water, almond flour, baking soda, salt, cinnamon, vanilla extract, honey, and eggs. The recipe has you simmer the blueberries and water until the blueberries release their water and the mixture thickens. I used frozen blueberries. They just seemed to keep releasing lots of water and never really thickened. And also turned very blue! I knew I should have started over with the blueberries, but I was pressed for time, so I said to myself "how bad could it be?" Hmm, the minute I mixed the blueberries with the rest of the ingredients, I knew that I was going to end up with the ugliest muffins that I've ever baked. See for yourself.

These muffins turned out to be the color of a sickly smurf. But they are quite tasty. I brought some to my friend Lisa Allen, the author of Eating Clean, and she enjoyed them. I sent her home with a container of smurf muffins. My husband Tom declared that they looked totally unappetizing. I have to agree with him on that. But they do taste quite good and I will make them again. I want to try them with both fresh and frozen blueberries. My plan is to skip the simmering step and just add the water (or maybe fresh squeezed orange juice) and the blueberries to the rest of the ingredients. Or maybe the simmering step will work better with fresh berries. But first I need to get more almond flour. I used Bob's Red Mill Almond Meal/Flour for the smurf muffins. Although Lisa loved the texture that the Bob's Red Mill Almond Meal produced, I’d like to try these muffins with a finer textured almond meal. One of my clients recommended the almond meal from Lucy's Kitchen Shop because it has a fine texture. Maybe a 50/50 mix of fine and coarse almond flour. At any rate, it’s a recipe that I will be revisiting.

Posted April 20, 2007 10:53 AM in Gluten-Free, Test Kitchen

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