Andy's Gluten Free Honey Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Flour, GF All Purpose (Robin Hood), 1 cup Rice Flour, Brown (Bob's Red Mill), 1-1/2 cup Baking Powder, 1 tbsp Xanthan Gum, 1 tsp Salt, 1/2 tsp Cinnamon, ground, 1/2 tsp Nutmeg, ground, 1/4 tsp Milk, Lactose Free 2% (Natrel), 2-1/4 cup Yogurt, Probiotic, 0% (Activia), 2/3 cup Honey, Liquid, Pasteurized (No Name), 1/3 cup Butter, Salted (No Name), 1/2 cup Zero Calorie Sweetener (Stevia in the Raw), 1/4 cup Large Eggs, 2
1. Preheat Oven to 375 F (190 C)
2. Combine first 6 Ingredients in a medium bowl.
3. Combine next 3 Ingredients in a small bowl.
4. Cream butter and sugar in large bowl using Stand Mixer. Add eggs 1 at a time, beating well after each addition.
5. Add Contents of both bowls, (wet and dry) mix until thoroughly combined.
6. Spoon into 18 - 20 greased medium muffin cups. (3/4 full)
7. Bake in 375 F (190 C) oven for 18 to 20 minutes. (wooden tooth pic should come out clean)
8. Let stand in pan for 5 minutes before removing to wire rack.
Serving Size: Makes 18 - 20 Medium Muffins
2. Combine first 6 Ingredients in a medium bowl.
3. Combine next 3 Ingredients in a small bowl.
4. Cream butter and sugar in large bowl using Stand Mixer. Add eggs 1 at a time, beating well after each addition.
5. Add Contents of both bowls, (wet and dry) mix until thoroughly combined.
6. Spoon into 18 - 20 greased medium muffin cups. (3/4 full)
7. Bake in 375 F (190 C) oven for 18 to 20 minutes. (wooden tooth pic should come out clean)
8. Let stand in pan for 5 minutes before removing to wire rack.
Serving Size: Makes 18 - 20 Medium Muffins
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 6.2 g
- Cholesterol: 32.7 mg
- Sodium: 197.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.6 g
- Protein: 3.9 g
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