For a mid-Father’s Day snack, I decided to make some muffins. I didn’t feel like doing everything from scratch, so I got a box of Gluten-free Corn muffin mix, made by The Really Great Food Company. This company makes all kinds of gluten and wheat-free baking products and mixes (including breads, cakes, cookies, pizza dough, pasta, soup, snacks, etc). Why gluten free? No reason really… none of us are allergic, but I am a firm believer that if you CAN cut gluten out of your diet — the better off you’ll be.
I wanted to jazz up the mix a bit, so I decided to had a cup of blueberries to it. I adjusted the cook time a bit… adding a few more minutes on. I did this partially because of the blueberries, but also because instead of 8 smaller muffins, I made 6 larger ones. The result was wonderful!
The muffins were moist, chock-full-of blueberries and tasted great. The combination of the savory corn with the sweet blueberries was perfect… and I will definitely be doing this pairing again.
The mix was made out of rice flour, but you wouldn’t have known the difference. We ate them while they were still warm with a little dollop of light butter. A thumbs-up all around.