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Gluten-Free Blueberry Corn Muffins

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Gluten-Free Blueberry Corn Muffins
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 18
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Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.

Ingredients

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 gluten-free vanilla
3
eggs, beaten
2
teaspoons grated orange peel
1 1/2
cups fresh or frozen (do not thaw) blueberries
1
tablespoon sugar

Directions

  • 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.
Tips  

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

These not-too-sweet muffins would be awesome with orange butter. Stir grated orange peel into softened butter and you've got it!

Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
50mg
16%
Sodium
170mg
7%
Potassium
30mg
1%
Total Carbohydrate
27g
9%
(
Dietary Fiber
0g
0%
,
Sugars
12g
)
Protein
2g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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