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