Points Credit : 10 points Currently valued at $1.00
Kosher Certified by U.S. Kosher Supervision Rabbi Yehudah Bukspan Wheat Free, Gluten Free, Soy Free, Nut Free, Dairy Free. Each package makes 12 muffins Ingredients: granulated cane juice, rice flour, tapioca starch, cornstarch, potato starch, blueberries, rice bran, baking powder (sodium pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural vanilla flavor, natural dairy gluten free flavors, baking soda, salt, citric acid, xanthan gum, sunflower oil.*may contain milk. Shelf life: approx 2 years.NUTRITION FACTSServing size volume 1 muffinServing size weight 39gServings per package 12Calories 130Calories from fat 5Total fat 1g - 2%Saturated fat 0gTrans fat 0gCholesterol 0mgSodium 200mg - 8%Total carbohydrates 32g - 11%Dietary fiber 3g - 12%Sugars 17gProtein 2g - 4%Vitamin A - 0%Vitamin C - 0%Calcium - 8%Iron - 8% Ingredients needed: 2 large eggs 1/4 cup veg oil (recommend light olive olive) 1 cup milk or non-dairy milk, or buttermilk 1/4 teaspoon cinnamon (optional) Directions: Preheat the oven to 350 degrees. Grease just the bottom of 12 regular size muffin cups with shortening, or line each cup with a baking ucp. Beat the eggs, oil, and milk in a large bowl with a wire whisk until well mixed. Stir in the blueberry muffin mis (add cinnamon if you like) until the flour is moistened. The batter will be slightly lumpy. Spoon the batter into the greased muffin cups, dividing the batter evenly among them. You can use an ice-cream scoop for this if available. Bake 20-30 min or until golden brown.
Immediately remove the muffins from the pan to wire cooling rack. Serve warm or cool.