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A blend of whole grains is baked into these sweet and delicious gluten-free muffins.

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Recipe Summary test

Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Prepare rice according to package directions, substituting juice for water. Cool.

  • In a medium bowl combine egg, milk and agave. Stir in Multi-Grain Medley and fruit. Fold in baking mix. Blend just until combined. Coat a 12-cup muffin tin with non-stick cooking spray. Divide batter into cups and bake 20 minutes.

Cook's Note:

Use an ice cream scoop to portion out batter. Bake 30 minutes for jumbo (6) muffins. Bake 15 minutes for mini (24) muffins.

Nutrition Facts

133 calories; protein 4.2g; carbohydrates 26.7g; fat 1.5g; cholesterol 15.5mg; sodium 41.8mg. Full Nutrition
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