Berry Nut Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups brown rice flour1/2 cup Truvia Baking Blend w/sugar2 tsp baking powder1/4 tsp sea salt2 large eggs, room temperature1 cup milk4 tbsp canola oil1/2 c dried cranberries1/2 c chopped walnuts
Preheat oven to 400. Coat a muffin pan with nonstick spray. Sift the flour, sugar, baking powder and salt together in a large bowl.
Whisk together eggs, milk and oil (sometimes I add a tsp of vanilla).
Make a well in center of dry ingredients and all the liquid all at once once stir with a wooden spoon just until dry ingredients are moistened. Fold in berries and nuts. Batter will be lumpy don't overmix.
Fill the tins 2/3 full.
Bake until golden brown and set in the center approx 12 -15 min. Muffins are done when a small knife inserted in the center comes out try.
Cool 5 minutes before removing from pan.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HANNAFAM5.
Whisk together eggs, milk and oil (sometimes I add a tsp of vanilla).
Make a well in center of dry ingredients and all the liquid all at once once stir with a wooden spoon just until dry ingredients are moistened. Fold in berries and nuts. Batter will be lumpy don't overmix.
Fill the tins 2/3 full.
Bake until golden brown and set in the center approx 12 -15 min. Muffins are done when a small knife inserted in the center comes out try.
Cool 5 minutes before removing from pan.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HANNAFAM5.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 10.0 g
- Cholesterol: 32.7 mg
- Sodium: 155.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.8 g
- Protein: 4.5 g
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