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    Newsletter Msdo

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    This document provides a recipe for gluten-free blueberry corn muffin bites. It lists the ingredients as gluten-free flour, cornmeal, baking powder, brown sugar, salt, vanilla soy or almond milk, pecans, egg, vegetable or canola oil, and frozen blueberries. The instructions specify to preheat the oven to 350 degrees F, coat mini muffin cups with cooking spray, mix the dry ingredients and wet ingredients separately and then combine, fold in the blueberries coated in a tablespoon of the dry ingredients, and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Newsletter Msdo

    Uploaded by

    api-510613864
    78 views1 page
    This document provides a recipe for gluten-free blueberry corn muffin bites. It lists the ingredients as gluten-free flour, cornmeal, baking powder, brown sugar, salt, vanilla soy or almond milk, pecans, egg, vegetable or canola oil, and frozen blueberries. The instructions specify to preheat the oven to 350 degrees F, coat mini muffin cups with cooking spray, mix the dry ingredients and wet ingredients separately and then combine, fold in the blueberries coated in a tablespoon of the dry ingredients, and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

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    This document provides a recipe for gluten-free blueberry corn muffin bites. It lists the ingredients as gluten-free flour, cornmeal, baking powder, brown sugar, salt, vanilla soy or almond milk, pecans, egg, vegetable or canola oil, and frozen blueberries. The instructions specify to preheat the oven to 350 degrees F, coat mini muffin cups with cooking spray, mix the dry ingredients and wet ingredients separately and then combine, fold in the blueberries coated in a tablespoon of the dry ingredients, and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    78 views1 page

    Newsletter Msdo

    Uploaded by

    api-510613864
    This document provides a recipe for gluten-free blueberry corn muffin bites. It lists the ingredients as gluten-free flour, cornmeal, baking powder, brown sugar, salt, vanilla soy or almond milk, pecans, egg, vegetable or canola oil, and frozen blueberries. The instructions specify to preheat the oven to 350 degrees F, coat mini muffin cups with cooking spray, mix the dry ingredients and wet ingredients separately and then combine, fold in the blueberries coated in a tablespoon of the dry ingredients, and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Gluten Free Blueberry Corn Muffin

    Bites
    (adapted from https://celiac.org/eat-gluten-free/recipes/blueberry-
    corn-muffin-bites/ )

    Ingredients
     ¾ cup gluten-free flour
     ½ cup cornmeal
     2 teaspoons baking powder
     ¼ cup packed brown sugar
     ¼ teaspoon salt
     1 cup vanilla soy or almond milk
     ¼ cup pecans finely chopped, optional
     1 egg
     1 ½ tablespoons vegetable or canola oil
     1 ½ cups frozen Dole blueberries

    Instructions
    1) Preheat oven to 350 degrees F. Coat mini muffin cups with cooking

    spray.

    2) Stir together flour, corn meal, baking powder, brown sugar, and salt.

    Remove 1 tablespoon flour mixture, set aside.

    3) Add milk, pecans, egg, and oil until thoroughly mixed.

    4) Toss together reserved flour mixture and blueberries. Gently fold into

    batter. Spoon batter into prepared muffin cups.

    5) Bake 15 minutes or until toothpick in center comes out clean.

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