big blueberry gluten free muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 226.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 395.0 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 1.9 g
- Protein: 2.7 g
View full nutritional breakdown of big blueberry gluten free muffins calories by ingredient
Introduction
large delicious gluten free muffins (Not low carb!) large delicious gluten free muffins (Not low carb!)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.
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.