Directions: |
Directions:Turnip Blueberry Muffins - Vegan and Gluten Free
1. Boil turnip for 20 -30 minutes or until soft when pricked with a fork. Drain immediately once done. Cool, peel and shred on the finest side of a box grater. You should have about 1 cup of puree. 2. In a medium bowl, combine all the flours, baking soda, baking powder and salt. Set aside. Preheat oven to 350 F. 3. Using a hand mixer, beat coconut oil and sugar in a large mixing bowl. Add in the turnip puree and mix in well. Add almond milk, lemon juice and vanilla, stirring well to incorporate. 4. Add the dry ingredients into the wet mixture, mix to combine. Fold in the blueberries. 5. Distribute between 12 muffin holes. Bake for 25-30 minutes until a toothpick comes out clean.
* An Aluminum-Free baking powder is recommended. Both "Rumford" & "Bob's Red Mill" brands produce very affordable offerings.
**Note** These muffins are best the same day, but can be kept tightly covered and refrigerated for up to 3 days.
Recipe courtesy of GOLUBKA |
Personal
Notes: |
Personal
Notes: For by grace you have been saved through faith, and that not of yourselves; it is the gift of God, not of works, lest anyone should boast. For we are His workmanship, created in Christ Jesus for good works, which God prepared beforehand that we should walk in them. ~ Ephesians 2:8-10
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