Gluten Free Blueberry and Raisins Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 82.5
- Total Fat: 5.9 g
- Cholesterol: 31.0 mg
- Sodium: 32.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.4 g
View full nutritional breakdown of Gluten Free Blueberry and Raisins Muffins calories by ingredient
Introduction
Glute free muffin mix with blueberries, raisins and flaxseed Glute free muffin mix with blueberries, raisins and flaxseedNumber of Servings: 18
Ingredients
-
3/4 cup water
3 large eggs
6 tbsps Oil
1 cup Blueberries (thawed)
1/2 cup of raisins
1 tbsp ground flaxseed
1 pkg King Arthur Flour Gluten Free Muffin Mix
Chopped or Slivered Almonds
Directions
Preheat the oven to 375 degrees Farenheit.
Grease the muffins tins or line with greased paper muffin cups.
Stir together the oil, eggs and the muffin mix in a bowl.
Using an electric mixer, beat in the water 1/4 cup at a time, batter thickens, about 1 minute.
If desired, until 1 1/2 cup of berries, dried raisins, chopped nuts.
Fill the muffins pans almost full.
Bake for 18-22 minutes until a cake tester inserted in the middle of the center muffins comes out clean.
Remove from the oven, and after 5 minutes transfer muffins to a rack to cool.
Serving Size: Makes about 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AYAHEART.
Grease the muffins tins or line with greased paper muffin cups.
Stir together the oil, eggs and the muffin mix in a bowl.
Using an electric mixer, beat in the water 1/4 cup at a time, batter thickens, about 1 minute.
If desired, until 1 1/2 cup of berries, dried raisins, chopped nuts.
Fill the muffins pans almost full.
Bake for 18-22 minutes until a cake tester inserted in the middle of the center muffins comes out clean.
Remove from the oven, and after 5 minutes transfer muffins to a rack to cool.
Serving Size: Makes about 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user AYAHEART.