big blueberry gluten free muffins

Name: big blueberry gluten free muffins Recipe
Yield: 12
Ingredients: 1 serving Granola Purely Elizabeth Ancient Grain (by BIGLASALLE1); 0.75 cup unpacked Brown Sugar; 2.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry); 0.5 tsp Vanilla Extract; 8 oz Almond Breeze Almond Milk Unsweetened Vanilla; 6 serving Silk Soy Yogurt Blueberry (6 oz); 3 tbsp Crisco Pure Vegetable Oil; 0.25 cup Egg substitute liquid (Egg Beaters); 1 pint as purchased yields Blueberries fresh

Number of Servings: 12

Ingredients

1 serving Granola, Purely Elizabeth Ancient Grain (by BIGLASALLE1) 0.75 cup, unpacked Brown Sugar 2.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry) 0.5 tsp Vanilla Extract 8 oz Almond Breeze Almond Milk, Unsweetened Vanilla 6 serving Silk Soy Yogurt Blueberry (6 oz) 3 tbsp Crisco Pure Vegetable Oil 0.25 cup Egg substitute, liquid (Egg Beaters) 1 pint as purchased, yields Blueberries, fresh

Directions

Set oven to 400F.

Place muffin liners or spray cooking spray on muffin pan

save 1/4c of brown sugar and the granola and mix together in separate bowl. Set aside.

Combine dry ingredients first in large bowl, then slowly add wet ingredients.
Gently fold in washed blueberries.

Once ingredients are incorporated, transfer to muffin tins.
Sprinkle granola and brown sugar over muffins.

Cook in oven for 16-18 minutes

Serving Size: Makes 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user 516ALANNA1.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving