    Points Credit : 10 points Currently valued at $0.98 Gluten-Free Food / Product added to the Gluten-Free Mall on: Thursday 30 December, 2004.
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, Corn starch, Potato Starch, Blueberries, Rice Bran, Baking Powder (sodium pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Natural Vanilla Flavor, Natural Butter Flavor, Natural Cream Flavor, Natural Blueberry Flavor, Natural Yellow Cake Flavor, Baking Soda, Salt, Citric Acid, Xanthan Gum, Sunflower Oil.
*may contain milk.
Shelf life: approx 2 years.
NUTRITION FACTS
Serving Size 1 muffin (39g)
Servings per container 12
Calories 140 Calories from fat 10
Amount per serving %DV
Total Fat 1g - 2%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 180mg - 8%
Total Carb 32g - 11%
Dietary Fiber 2g - 8%
Sugars 17g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
Iron 4%
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.
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