Gluten-Free Blueberry-Corn Muffins
Category: Breads             Servings:


1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup yellow cornmeal
3/4 cup water
1/2 cup butter, melted
2 teaspoons vanilla
3 eggs, beaten
2 teaspoons grated orange peel
1 1/2 cups fresh or frozen (do not thaw) blueberries
1 tablespoon sugar


1. Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
2. In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

1 Muffin: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
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