Monday, August 26, 2013

Helene's Legacy: Vintage Recipe: Fresh Blueberry Muffins

Helene's Legacy: Vintage Recipe: Fresh Blueberry Muffins:

Vintage Recipe: Fresh Blueberry Muffins

Gluten & Dairy Free Blueberry Muffins


Fresh Blueberry Muffins

2 eggs
1/4 cup oil
3/4 cup rice milk (or milk of your choice)
3/4 cup agave nectar or brown rice syrup or honey
1 tsp vanilla or almond extract
2 cups Arrowhead Mills gluten free baking mix
2 cups fresh blueberries

Mix wet ingredients (eggs through vanilla), then add baking mix.  Fold in blueberries.
Fill greased muffin tins (I use coconut oil) two-thirds full and bake at about 400
degrees for 20 minutes.  We had some extra batter, and made six additional mini
muffins (baked for 7 minutes in the convection oven).  Enjoy!

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