gluten free, sugar free
Ingredients:
2 cups gluten free flour
1/2 cups xylitol
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
¼ teaspoon xanthan gum
3/4 cups almond milk
1/2 cup butter, melted
1/2 teaspoon vanilla
1 egg, slightly beaten
1 cup fresh or frozen (Thawed and well drained) blueberries
Topping:
1 tablespoon cinnamon
1 tablespoon powdered stevia
Preparation:
Heat oven to 400F degrees. Grease bottoms only of 12 muffin cups or line with paper liners.
Mix flour, 1/2 cup xylitol, baking powder, salt, xanthan gum and cinnamon in a large bowl. Stir in almond milk, vanilla and egg. Add butter. Mix just until blended. Fold in blueberries.
Divide batter evenly among muffin cups. Sprinkle each muffin with cinnamon sweetener.
Bake 20 minutes or until golden brown. Cool 5 minutes; remove from pan.
Sprinkle with powdered stevia right before eating
