Ingredients
Entire bag of
Glutino® Gluten Free Pantry™ Muffin mix
 |
Muffin Mix |
6 tbsp softened
butter*
( I substituted non-dairy butter spread)
2 eggs, lightly
beaten*
1/2 tsp
gluten-free vanilla
1 cup milk*
(I substitute non-dairy cashew milk)
1 cup Fresh
Blueberries
Topping : Sprinkle of Casting Sugar
or
Lemon Glaze
( Powder sugar & Lemon juice)
Directions
Preheat oven to
350F. Line muffin tins with muffin papers. Beat together butter, eggs, and
vanilla. Stir in mix and milk. Fold in blueberries(dusted with GF flour).
Spoon batter
into muffin cups and bake 16 minutes or until cake tester comes out clean. Turn
onto rack. Cool completely. Makes 12-15 muffins.
Product & Review
worked perfect for these
Blueberry Muffins !!!
Yummy !!!!
No comments :
Post a Comment