- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 131.9
- Total Fat: 8.3 g
- Cholesterol: 25.4 mg
- Sodium: 190.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.7 g
Gluten Free Blueberry Cream Cheese MuffinsSubmitted by: FLISLESHNITZ
IntroductionGluten Free Muffins with an inner filling of cream cheese and blueberries Gluten Free Muffins with an inner filling of cream cheese and blueberries
1 box Gluten Free Pantry - Muffin n Scone Mix
1 packageCream Cheese - room temp
1 can Blueberries - separate juice and blueberries
3 TB Canola Oil Blend
3 TB ground Flax Seed Meal
2 TB Water
Place the Gluten Free Pantry muffin and scone mix in a bowl, add in 1 egg, 3 TB ground flax seed meal, 3 TB oil, and then mix in the juice from the can of blueberries, add in the 2 TB of water and mix well.
In separate bowl, mix cream cheese and blueberries together.
Grease muffin tins. Add in 1/8th of a cup of the muffin mix in each muffin tin. Then put a large spoonful of the cream cheese and blueberries in each tin (not touching the sides). Cover each large spoonful of the cream cheese mix with more of the muffin mixture until it's almost to the top of the muffin tin.
Place in a preheated oven at 350, and let cook for 15-20 or until brown on the edges (muffins will be oddly colored, so watch for the brown)
Number of Servings: 15
Recipe submitted by SparkPeople user FLISLESHNITZ.