GLuten Free Blueberry Lemon muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
10 Tablespoons unsalted, soft butter1 Cup White Sugar2 Large Eggs2 Teaspoons Lemon Zest1 Cup white Sorghum Flour1 Cup white rice flour1 Cup Tapioca Flour1 1/2 Teaspoons baking powder1/2 teaspon baking soda1/2 teaspoon salt1 1/2 cup fat free plain yogurt1 cup blueberriesRaw sugar to sprinkle on top
makes 18 muffins
Preheat oven to 375
Combine all dry ingredients and set aside.
Cream butter and sugar together, until just creamed. Add one egg at a time, mixing after each.
Add one half dry ingredients, mixing well. Add one-third yogurt and combine until mixed well. Repeat with remaining dry ingredients and yogurt.
Add as many blueberries as you can.
oil muffin tin then sprinkle with a little cornstarch or white rice flour at bottome. fill each muffin space two thirds full. sprinkle raw sugar on top.
Bake for 35 mins. or until tops have browned and started to harden.
Number of Servings: 18
Recipe submitted by SparkPeople user LYNZLOO.
Preheat oven to 375
Combine all dry ingredients and set aside.
Cream butter and sugar together, until just creamed. Add one egg at a time, mixing after each.
Add one half dry ingredients, mixing well. Add one-third yogurt and combine until mixed well. Repeat with remaining dry ingredients and yogurt.
Add as many blueberries as you can.
oil muffin tin then sprinkle with a little cornstarch or white rice flour at bottome. fill each muffin space two thirds full. sprinkle raw sugar on top.
Bake for 35 mins. or until tops have browned and started to harden.
Number of Servings: 18
Recipe submitted by SparkPeople user LYNZLOO.
Nutritional Info Amount Per Serving
- Calories: 204.4
- Total Fat: 7.1 g
- Cholesterol: 41.3 mg
- Sodium: 164.1 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 1.1 g
- Protein: 3.3 g
Member Reviews