Gluten Free Blueberry Muffins
- Number of Servings: 12
Ingredients
3 eggs 3/4 cup APPLESAUCE 1/2 cup Splenda Brown Sugar Blend 3 cups blueberries 1 cup brown rice flour (health food stores) 1 cup tapioca flour (health food stores) 1 teasp xanthan gum (health food stores) 1 1/2 teasp baking powder 1 teasp baking soda 1/2 teasp salt 1 tbsp grated orange zest
Preheat the oven to 350 degrees.
Mix the eggs, sugar, applesauce, and blueberries in a bowl, taking care not to break the berries. Mix the dry ingredients in another bowl. Gently combine both mixtures without over mixing. Pour the mixture into greased muffin molds or paper lined (you will get 12 to 15). Bake about 30 minutes, or a little longer, until a knife inserted in the center comes out clean.
Serving Size: 1 Muffin
Mix the eggs, sugar, applesauce, and blueberries in a bowl, taking care not to break the berries. Mix the dry ingredients in another bowl. Gently combine both mixtures without over mixing. Pour the mixture into greased muffin molds or paper lined (you will get 12 to 15). Bake about 30 minutes, or a little longer, until a knife inserted in the center comes out clean.
Serving Size: 1 Muffin
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 1.6 g
- Cholesterol: 42.5 mg
- Sodium: 280.7 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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