Blueberry Muffins (Gluten, Dairy and Egg Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 285.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.9 g
View full nutritional breakdown of Blueberry Muffins (Gluten, Dairy and Egg Free) calories by ingredient
Number of Servings: 12
Ingredients
-
2/3 cup brown rice flour
1/3 cup rice flour
1/2 cup potato starch
2 teaspoons baking powder (gluten-free)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons vegan egg replacer powder
1/4 cup water
1/2 cup oil (or applesauce)
1/4 cup silken tofu
1/2 cup soy milk
1 teaspoon vanilla extract
1 lemon, zest of
2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)
Directions
Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180ºC (350ºF).
Number of Servings: 12
Recipe submitted by SparkPeople user AFRICAPARISH.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180ºC (350ºF).
Number of Servings: 12
Recipe submitted by SparkPeople user AFRICAPARISH.