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Servings:
Serves 12
¼ teaspoon
salt
2 teaspoons
baking powder
¾ cup
1
egg
2/3 cup
milk
1/3 cup
Even a plain muffin is a deliciously worthwhile endeavor, and our gluten-free version is a must for anyone sensitive to gluten. Simply made with wholesome and natural ingredients, these muffins are perfect for breakfast or as a light snack.
- Preheat oven to 350° F (325° F convection) and grease a mini muffin tin.
- In a large bowl combine flour, salt, sugar, and baking powder.
- In a separate bowl combine milk, oil, and egg.
- Pour wet mixture into dry mixture and whisk together, being careful to break up any lumps that may form.
- Scoop into prepared muffin tin and bake 15 minutes.
- Remove from oven and cool 10 minutes on a wire rack.
- Serve warm.
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Nutritional Information
Serving Size:
1 muffin (50 g)
Calories:
160
Total Fat:
7 g
Saturated Fat:
1 g
Protein:
2 g
Total Carbohydrate:
24 g
Dietary Fiber:
0 g
Cholesterol:
20 mg
Iron:
0 mg
Sodium:
65 mg
Calcium:
125 mg
