Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1313
Calories
37g
Protein
29g
Fat
224g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup brown rice flour
- 1/2 cup potato starch flour
- 1/2 cup tapioca flour
- 2 teaspoons xanthan gum
- 2-1/2 teaspoon GF baking powder
- 1/3 cup plus 1-tablespoon sugar
- 3/4 teaspoon salt
- 1/4 cup applesauce
- Two large eggs, lightly beaten
- 1/4 cup olive oil
- 3/4 cup nonfat milk
- 1/2 teaspoon vanilla
- 1-1/2 cups fresh or frozen blueberries
- =
Directions
1
Line muffin tins with paper.
2
Stir together dry ingredients.
3
Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla.
4
Stir together just until ingredients are moistened.
5
Gently fold in blueberries.
6
Divide mixture into muffin tins and sprinkle with sugar.
7
Bake at 400-degrees for 25 minutes.
8
Recipe makes 12 muffins.
Recipe sourced from
fandom