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Add a photoReal always tastes better. When you read the back of a package and don't understand the ingredients, it's probably not a good sign. Try these wholesome gluten free muffins.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 servings
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Ingredientes
- 2 1/2 cups (625 mL) gluten-free pancake and baking mix
- 1/4 tsp. (1 mL) salt
- 2 cups (500 mL) fresh blueberries
- 1/2 cup (125 mL) Becel Buttery Taste margarine
- 1 1/2 cups (375 mL) firmly packed light brown sugar
- 2 large eggs
- 1 cup (250 mL) low-fat buttermilk
- 1 tsp. (5 mL) vanilla extract
- 1 tsp. (5 mL) finely grated lemon peel
Direcciones
- Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
- Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
- Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
- Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
- Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 tsp. (1 mL) baking soda to pancake and baking mixture.
- Nutrition information and more recipe ideas can be found at becel.ca.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 146 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 82mg | 3% |
| Potassium 102mg | 3% |
| Total Carbs 33.26g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 31.81g | 21% |
| Protein 1.97g | 3% |
