Preheat oven to 375°F
In medium bowl, combine Gluten-Free Bake Mix, baking powder, spices and salt.
In food processor, process butter and eggs. Add liquid sucralose OR SPLENDA® Granular, Almond Milk, erythritol and vanilla extract.
Add dry ingredients and process until thickened.
Stir in blueberries.
Pour batter into greased muffin pan.
Bake 20 minutes or until a knife inserted in muffin comes out clean.
Pour batter into greased muffin pan. Bake 20 minutes or until a knife inserted in muffin comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 3 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.6mg||1 %|
|Sodium 42.9mg||1 %|
|Potassium 62mg||2 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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