Amy Riolo: Hi! I am Amy Riolo with Harris Teeter. Rice flour replaces traditional flour in this delicious Blueberry Pecan Muffin recipe. Let's begin. Start by combining 2 cups white rice flour mixed with a cup of sugar. We're going to add a teaspoon of salt, 3 teaspoons baking powder and I'll just stir these together to start. Then I'll add in 2 teaspoons vanilla, 2 eggs, this zest of 1 lemon or lime. Citrus zest really marries beautifully with the blueberries. Then we can add in a cup of Milk, quarter cup of Canola Oil.
Now we'll just stir everything to combine. Once the batter is mixed together really evenly, we can go ahead and add in our pecans and our blueberries. This is a half a cup of chopped pecans, and we've got a couple of blueberries which we've just coated in flour.
Coating fruit like this in flour before you add it to a recipe and bake it is great, because it prevents them from sticking to the bottom.
So now we can coat our muffin tin with our nonstick spray. And we'll just fill these about three quarters of the way full. This is the last of our batter. I'm just going to smooth down the tops.
Now I have got my oven preheated to 353 degrees and we're going to bake these for 20 to 25 minutes, or just until they're golden brown and cooked through. So our blueberry pecan muffins are ready now and they are nice golden brown on top. We can just let these rests for about 10 minutes, or until they're cold and then we'll come back and plate them up. So now I'm just going to make sure that I can unmold the muffins easily. Here we have our blueberry pecan muffins, a great bake-ahead breakfast that the whole family will love. Enjoy.