Cornbread Blueberry Muffins (gluten-free, low/GI-friendly sugar)

Name: Cornbread Blueberry Muffins (gluten-free, low/GI-friendly sugar) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 30
Ingredients: Bob's Red Mill Cornbread Mix (entire package); 1.5 cups organic blueberries (thawed); 10 tbsp Bob's Red Mill Hemp Protein Powder; 15 tsp Benefiber; 6 tbsp salted butter; 2 cup 2% milk; 1 tsp Stevia Extract; 3 tbsp organic raw honey; 2 organic large brown eggs

Minutes to Prepare: 30
Minutes to Cook: 25

Number of Servings: 30

Ingredients

Bob's Red Mill Cornbread Mix (entire package)1.5 cups organic blueberries (thawed)10 tbsp Bob's Red Mill Hemp Protein Powder15 tsp Benefiber6 tbsp salted butter2 cup 2% milk1 tsp Stevia Extract3 tbsp organic raw honey2 organic large brown eggs

Directions

Preheat oven to 375 degrees. Combine all dry ingredients and mix well. Melt butter, honey, milk, together in a separate microwave-safe bowl and combine well. Whisk eggs into wet mixture. Combine with dry ingredients with a large spoon until all of the ingredients are incorporated. Line a muffin pan with paper muffin liners and fill each 3/4 full. Bake at 375 for 25 minutes or until tops start to turn golden.

Serving Size:�Makes about 30 average-sized muffins.

Number of Servings: 30

Recipe submitted by SparkPeople user JEN21121.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 118.8
Total Fat: 3.4 g
Cholesterol: 18.6 mg
Sodium: 171.2 mg
Total Carbs: 19.9 g
Dietary Fiber: 2.5 g
Protein: 3.0 g

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