Tuesday, April 24, 2012

Blueberry - Yogurt Muffins - Gluten Free

2 cups + 2 tablespoons gluten free flour mix
1 teaspoon xanthan gum
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened juice (original: orange, mine: V8Splash)
2 tablespoons oil
1 teaspoon vanilla
1 cup vanilla yogurt
1 egg
1 cup frozen blueberries and strawberries

Mix, divide into muffin cups (~12), bake 400 degrees for about 18 minutes...I switched to 350 partway through because I had just baked a batch of muffins at 350...you decide.

The original recipe came from my junior high home economics class.  Yep, I saved recipes from back then!  I'm trying to do some baking for 2 things.  A small road trip this coming weekend and a whole lot of new moms with new babies at our church.  Trying to get some meals and things together for them.  So, I even tried out my mini muffin tin so that I could hand the girls a mini muffin and they wouldn't get crumbs all over!  :)  Great idea, right!? 

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