Quick And Easy Muffins (Gluten Free) Recipe
Servings: 8
Ingredients
- 1/4 c. Sugar
- 2 Tbsp. Shortening
- 2 x Large eggs
- 1 c. GF flour mix (recipe follows) or possibly all rice flour
- 1/4 tsp Salt
- 2 tsp Baking pwdr
- 1/2 c. Lowfat milk or possibly non dairy liquid
- 1/4 tsp Vanilla
- 2 prt white rice flour
- 2/3 prt potato starch flour
- 1/3 prt tapioca flour
Directions
- In the mixing bowl, cream together sugar and shortening. Then beat in the Large eggs. Sift together the flour, salt, and baking pwdr and add in to the egg mix alternately with the lowfat milk. Do not overbeat. Stir in the vanilla.
- These are best mixed by hand. Pour into greased muffin c.. Bake in preheated 350 degree oven for about 20 min.
- Makes 8 muffins.
- NOTE: Ipoured half the batter in the muffin tins and sprinkled a mix of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 41 | 53% |
| Total Fat 4.57g | 6% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 1.07g | |
| Cholesterol 53mg | 18% |
| Sodium 411mg | 17% |
| Potassium 40mg | 1% |
| Total Carbs 7.12g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 7.15g | 5% |
| Protein 2.06g | 3% |
