INGREDIENTS
- 2 cups Gluten free APF
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) softened butter
- 3/4 cup monk-fruit, 1-1
- 1/4 cup unsweetened applesauce
- 2 lrg eggs, room temp
- 1/2 cup buttermilk, room temp
- 1 1/2 cups fresh blueberries, reserve 36.
INSTRUCTIONS
- Preheat oven to 425 F. Grease a muffin pan with butter or line with baking cups.
- Whisk together flour, baking soda, salt, and set aside.
- In a large bowl, cream together butter and monk-fruit until light and fluffy, scraping down the sides of the bowl often.
- Add eggs, one at a time, beating well after each.
- Add half the flour mixture and beat just until blended.Beat in buttermilk and applesauce, then add remaining flour mixture and beat till blended.
- Gently fold blueberries, minus the reserved 36, into the batter.
- Spoon batter into muffin pan.
- Press 3 blueberries into each muffin top.
- Place the pan into the oven and immediately reduce heat to 375 F.
- Bake for 30 minutes and let cool for 5 minutes.
- Place muffins on cooling rack until cool to set.
NOTES
Yield-12 servings Each muffin: 260 calories 20 g carbs 1.5 g protein