Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free)
Added December 03, 2009 | Recipe #402391
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Sweet, flavourful and - most important - tender and moist: in my humble opinion the best gluten free muffins out there! The streusel topping is great but not necessary.
Yield: 2.5 - 3 dozen muffins
Directions:
1
Brown Sugar Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
2
1.) Preheat oven to 375 degrees.
3
2.) Spray muffin pan (or muffin liners) with cooking spray.
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3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
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4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
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5.) Add liquids to blueberry mixture and stir until just blended.
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6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
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7.) Bake 18-20 minutes until lightly golden.
9
Streusel Topping (Note: these muffins have great flavour and don’t need the fancy toppings). ½ cup brown rice flour mix,1/3 cup brown sugar, ½ teaspoons cinnamon, ¼ teaspoons xanthan gum, 3 Tb. butter or margarine melted.
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Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.
Nutritional Facts for Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free)
Serving Size: 1 (1917 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4176.1
-
- Calories from Fat 2383
- 57%
- Total Fat 264.8 g
- 407%
- Saturated Fat 38.0 g
- 190%
- Cholesterol 846.0 mg
- 282%
- Sodium 6325.3 mg
- 263%
- Total Carbohydrate 435.0 g
- 145%
- Dietary Fiber 37.9 g
- 151%
- Sugars 362.2 g
- 1449%
- Protein 50.6 g
- 101%
The following items or measurements are not included:
gluten-free rice flour mix
xanthan gum
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