WHAT'S COOKING? Gluten-free Blueberry Muffin

Friday, January 11, 2013

•2 cups almond flour/almond meal
•2 teaspoons baking powder
•1/4 teaspoon salt
•1/2 cup (1 stick) butter, melted
•4 eggs
•1/3 cup water

•1/3 cup frozen blueberries (optional)
•Sweetener -- 12 packets of natural sweeteners
(If using sugar substitute, Equal has no bitter taste) 

1) Preheat oven to 350 F.
 2) Butter a muffin tin. You can really do it with any size, but I'm basing the recipe on a 12-muffin tin.
 3) Mix dry ingredients together well.
 4) Add wet ingredients and mix thoroughly (You don't want strings of egg white in there and you don't have to worry about "tunnels" when you are using almond meal).
 5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 to 20 minutes.

Refrigerate any left over muffins. Toast before eating. Enjoy it with Smart Balance (tastes like real butter).

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