Zutaten für Blueberry Bran Muffins Gluten Free
- Brown Rice Flour
- Potato Flour
- Gluten Free Cornflour
- Gluten Free Baking Powder
- Bicarbonate Of Soda
- 1 teaspoon xanthan gum
- ¾ cup granulated sugar
- ½ cup rice bran
- Reduced Fat Margarine
- 2 large eggs
- Gluten Free Low Fat Vanilla Yogurt
- Skim Milk
- Vanilla Essence
- 1 ½ cups fresh blueberries
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Zubereitung von Blueberry Bran Muffins Gluten Free
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, and xanthan gum.
- In a separate bowl, cream together the softened margarine and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the yogurt, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Fill each muffin cup about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
73g
Fat
2g
Carbs
11g
