Gluten Free Blueberry Muffins

This is a basic muffin recipe. Muffins are made using our Precise GF Pancake mix.

Makes 12 muffins.

Preheat oven at 350 degrees. Grease a cupcake tin.

Ingredients:

1 bag PGF Pancake Mix

2 cups milk or non-dairy milk substitute

1/4 cup olive oil

1/2 cup blueberries

1 teaspoon vanilla extract

2 eggs or equivalent substitute (2 tablespoon of flaxseed is a great substitute)

Preparation:

In a large bowl whisk together the milk, eggs and oil and vanilla extract. Add pancake mix to mixture using a spatula and stirring just until mixed. The key to great muffins is to not over-mix, a lumpy batter produces a soft muffin.

Fill muffin tin with equal amount of batter. Add blueberries to each section. Place in pre-heated oven and bake for 20 to 25 minutes or until golden brown. Remove from muffin tin and place on cooling rack. Serve with maple syrup.

Variations: Add any other fruit after mixing ingredients (cut apples, dry apricots, mashed banana).

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