About a week ago, Tia posted a recipe for Gluten Free Blueberry Muffins: Take One on her blog at Christopher and Tia. I felt really bad for her when she discovered an allergy to eggs all of a sudden with her expecting her and Christopher’s third bundle of joy. I decided that when I do eventually get to open a gluten free bakery, I would like to offer vegan options, but then came the difficult part of taking out the egg in Tia’s recipe and still have it taste just as good and hold together. I called my mom to see if she had any suggestions and I looked through my many cookbooks while she searched the internet. We came up with replacing the egg with 1/4 cup of applesauce. Would it work though? There was only one way to find out and off I went.
One thing to keep in mind (and I keep forgetting it when I bake) when trying any of my recipes, I do live at 4140 feet in elevation. I never remember to follow the high altitude (3500 – 6500 feet) instructions when making something from a mix. When they don’t turn out right I know why. Even though my first batch of Tia’s recipe turned out okay, I knew there was still more tweaking of the recipe to do. A few days later, I was not only craving blueberries, but a tripe berry blend (blueberries, raspberries and blackberries) from Schwan’s so I got a bag and tweaked the recipe a little more when I got home. The berries ended up being a little too big for the small cupcake-sized tin. What? I didn’t have a muffin pan until yesterday. The only applesauce I have in my place is already sweetened so I knew to cut back on the sugar.
Another tip – when converting a recipe to fit your dietary needs, print out a rough recipe on a blank sheet of paper and tape/pin it to your wall or cabinet door. This way it will not get in the way and it will be handy (keep a pen around as well) to take any notes about what you are doing. That way you won’t forget in the future. Keep taking notes until you’ve decided the recipe is as good as it’s gonna get (a.k.a. perfected). Here’s my version of Tia’s Gluten Free blueberry/Triple Berry Muffins (I just copied the recipe and added my changes) that I made tonight:
2 cups gluten free flour mix
2 1/4 tsp baking powder
2 tsp baking soda
1/4 tsp guar gum
1/2 cup melted margarine (I use Nucoa) or Smart Balance
1/3 cup sugar (2/3 cup if using unsweetened applesauce)
1/4 cup applesauce
1 2/3 cup soy milk
2 tsp vanilla
1 cup frozen blueberries or triple berry blend
Preheat oven to 325 degrees fahrenheit. Line a muffin tin with cupcake papers (skip if using silicone). Mix melted margarine, sugar, applesauce, soy milk and vanilla in a bowl until combined. In a separate bowl, mix all the dry ingredients and slowly add to the liquid mixture. The batter will seem kind of gummy, and that’s okay. Fold in the berries. Fill a 1/3 sized measuring cup with batter, and then pour into cupcake paper. That should fill the cupcake paper all the way full. Put muffin in the oven and bake for 25-35 minutes or until a toothpick/knife inserted in the center of them comes out clean. Remove from the oven and cool on a rack.
Tia I hope this helps. I think I’ll still tweak it a bit but I will keep you posted. The ones I baked tonight I kind of over-baked but they still turned out moist in the center. I hope everyone enjoys these.