Corn blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups finely ground yellow cornmeal1/3 cup white rice flour1/3 oat flour2 Tablespoons cup cornstarch1/4 cup almond flour2 teaspoons sugar2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon fine sea salt3 tablespoons unsalted butter, melted1/2 cup apple sauce1/2 cup coconut milk1/4 cup pure maple syrup4 large eggs2 cup fresh blueberries lemon zest
Makes 12 Muffins
Preheat to 400°F
In large bowl, whisk together dry ingredients
separate egg whites into a glass container
In medium bowl, whisk together butter, milk, maple syrup, and egg yolks.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined.
Whisk egg whites until foamy then fold into batter
Gently fold in blueberries.
Spray or grease muffin tin
Divide batter among muffin cups
Bake for about 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user KERRI155.
Preheat to 400°F
In large bowl, whisk together dry ingredients
separate egg whites into a glass container
In medium bowl, whisk together butter, milk, maple syrup, and egg yolks.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined.
Whisk egg whites until foamy then fold into batter
Gently fold in blueberries.
Spray or grease muffin tin
Divide batter among muffin cups
Bake for about 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user KERRI155.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 6.8 g
- Cholesterol: 78.6 mg
- Sodium: 180.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
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