Corn blueberry muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.5
- Total Fat: 6.8 g
- Cholesterol: 78.6 mg
- Sodium: 180.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.3 g
- Protein: 4.5 g
View full nutritional breakdown of Corn blueberry muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/4 cups finely ground yellow cornmeal
1/3 cup white rice flour
1/3 oat flour
2 Tablespoons cup cornstarch
1/4 cup almond flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, melted
1/2 cup apple sauce
1/2 cup coconut milk
1/4 cup pure maple syrup
4 large eggs
2 cup fresh blueberries
lemon zest
Directions
Makes 12 Muffins
Preheat to 400°F
In large bowl, whisk together dry ingredients
separate egg whites into a glass container
In medium bowl, whisk together butter, milk, maple syrup, and egg yolks.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined.
Whisk egg whites until foamy then fold into batter
Gently fold in blueberries.
Spray or grease muffin tin
Divide batter among muffin cups
Bake for about 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user KERRI155.
Preheat to 400°F
In large bowl, whisk together dry ingredients
separate egg whites into a glass container
In medium bowl, whisk together butter, milk, maple syrup, and egg yolks.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined.
Whisk egg whites until foamy then fold into batter
Gently fold in blueberries.
Spray or grease muffin tin
Divide batter among muffin cups
Bake for about 20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user KERRI155.