The Comfy Belly. I love that name. That's exactly how my belly feels when I've been eating right - comfy. She has a lot of great recipes on her blog and uses almond flour quite a bit. I wish I could come up with great recipes like that. Sometimes I feel like I'm more of a "recipe adapter," not a "recipe creator." I have a lot of creativity, but not much innovation. I always feel like it's already been done before. But I guess new recipes have to start somewhere......
Gluten-Free Maple Berry Corn Muffins
adapted from The Comfy Belly
1 cup gluten-free corn flour, such as Bob's Red Mill
1 cup blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk of your choice (cow's, almond, etc.)
1/4 cup unsalted butter, melted
1/3 cup pure maple syrup
1/2 cup blueberries
1/2 cup chopped strawberries
1. Preheat oven to 400° F. Line a regular-sized muffin tin with liners.
2. In a large bowl, combine the dry ingredients and blend well. Add the wet ingredients and stir until thoroughly combined. Fold in the blueberries and strawberries.
3. Fill each muffin cup 3/4 full (I use my cupcake scoop). Bake for 18 - 20 minutes, or until lightly brown on top and muffins test clean with a toothpick.