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BREAKFAST MUFFINS II- GLUTEN FREE
Breakfast Muffins II- gluten free
This is my second try at a breakfast muffin
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INGREDIENTS
- Cooking Time: 25 to 30
- Servings: 6
- 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
RECIPE BACKSTORY
This is my second try at a breakfast muffin
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