Gluten-free Egg-Free Berry Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 9.1 g
  • Cholesterol: 11.3 mg
  • Sodium: 114.5 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Gluten-free Egg-Free Berry Corn Muffins calories by ingredient
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Introduction

This recipe was developed to cover all of the allergies in our lab. You can substitute an egg for the yogurt if you prefer, or use soy milk and yogurt if you also have dairy allergies. This recipe is so popular they always for them for birthday celebrations. This recipe was developed to cover all of the allergies in our lab. You can substitute an egg for the yogurt if you prefer, or use soy milk and yogurt if you also have dairy allergies. This recipe is so popular they always for them for birthday celebrations.
Number of Servings: 12

Ingredients

    1/4 C melted butter
    3/4 C GF flour blend
    1 1/2 tsp baking powder
    1/2 C cornmeal
    1/2 C + 1 Tbsp sugar
    pinch of salt
    1/2 C milk
    1/2 C yogurt
    1/4 C canola oil
    3/4 C frozen berries

Directions

Preheat oven to 375. Line 12 muffin cups. Mix dry ingredients in medium bowl. Mix wet ingredients in a small bowl. Combine wet and dry ingredients until just mixed. Gently stir in the berries. Divide between the 12 muffin cups. Bake 15-18 minutes or until slightly browned.

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.

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