This
muffin batter comes out more like scone dough. I baked them in my
Pampered Chef nonstick brownie pan so they come out in little squares! Sprayed the pan with a bit of Olive
Oil cooking spray.
Ingredients:
1 / 2 cup grass fed butter at room temp
1 cup powered stevia from Sugar In The Raw
2 Large pasture eggs
1 teaspoon vanilla
2 teaspoons baking powder
1 / 4 teaspoon kosher or sea salt
2 cups all-purpose gluten free flour of your choice
1 / 2 cup almond milk plus about 2 Tablespoons more because I wanted my dough a little more moist.
2 1 / 2 cups frozen blueberries (mix a TB of flour into the blueberries before mixing into the batter)
Directions:
Heat Oven to 375
Grease muffin tin or use cooking spray
In batter bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each one
Beat in vanilla, baking powder and salt
With spoon, fold in half flour then half milk into batter, repeat
Fold in blueberries
Spoon into muffin cups and sprinkle some powdered stevia on top each muffin.
Bake 15 to 20 minutes
Top with fresh berries of your choice, homemade whipped cream and toasted pistachios!
Enjoy!
Sue Seward
Health & Certified Fitness Coach
PRFitness - Spicewood Texas
Gluten Free Lady
