These are amazingly good and deceptively like normal muffins. Yet they are both vegan AND gluten-free. The texture is moist and crumbly like a normal muffin would be, thanks to the addition of corn flour. And the sprinkling of brown sugar on top adds a nice sweet addition to a muffin that is, on its own, not overpoweringly sweet. These would be great for breakfast or just a snack. Once again, I have Karina (glutenfreegoddess.blogspot.com) to thank for the recipe here, so I just wanted to post another link to her wonderful blog (where I spend a lot of my time, browsing around her extensive collection of recipes). You can find the recipe for these here. Thanks, Karina!
Thanks so much for the shout-out on the pear polenta muffins. I'm happy you liked them. Yours look tender and delicious! Be well- and thanks, again.
Karina - thanks for the comment, and for the wonderful recipe :)
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