BREAKFAST MUFFINS II- GLUTEN FREE

 

  • Cooking Time: 25 to 30
  • Servings: 6
  • Preparation Time:

Ingredients

  • Dry ingredients
  • 1/2 cup oat flour
  • 1/8 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/8 cup sorghum flour
  • 1 Tbsp tapioca starch
  • 1 Tbsp arrowroot starch
  • 1 Tbsp dry milk powder
  • 2 tbsp chopped pumpkin seeds
  • 2 tbsp chopped sunflower seeds
  • 1/2 tsp vanilla powder
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp xanthan gum
  • Wet ingredients
  • 1/4 cup fat free yogurt
  • 1 Tbsp grapeseed oil
  • 2 tbsp egg substitute
  • 2 tbsp Splenda brown Sugar Blend for Baking
  • 2 tbsp Sweet Dreams Brown Rice Syrup
  • 1/4 cup water

Directions

  • Use a food processor or chopper to chop the nuts.
  • 1. Combine all dry ingredients in a lidded container and shake to combine
  • 2. Mix all wet ingredients in a mixing bowl until completely combined. Stir in dry ingredients until completely mixed.
  • 3. Grease a 6 cup regular sized muffin tin with shortening. Divide the batter evenly among the muffin cups.
  • 4. Bake at 350 F for approximately 25 minutes. When the edges are browned, the muffins are done.
  • 5. Remove from oven and serve with your choice of butter or jams.
  • Servings: 6
  • Yield: 6 muffins
  • Nutrition Facts
  • Serving size: 1/6 of a recipe
  • Nutrition information calculated from recipe ingredients.
  • Amount Per Serving
  • Calories 168.15
  • Total Fat 6.26g
  • Saturated Fat 0.79g
  • Cholesterol 0.93mg
  • Sodium 151.86mg
  • Potassium 145.48mg
  • Total Carbohydrates 23.6g
  • Fiber 2.45g
  • Sugar 4.7g
  • Protein 5.15g

Notes

This was my attempt at a muffin suitable for breakfast with nutrients and a low glycemic load.

This is my second try at a breakfast muffin

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