Blueberry Lemon Muffins

Do you know the last time I made muffins? 

Either do I!!  It's been that long. 

Lately, I've been craving something sweet. Since I want to keep my treats on the healthier side, I decided to make blueberry lemon muffins! Yum!

Carrot Apple Muffins - Gluten Free and Vegan

Anyone in the mood for carrot /apple muffins? 

These gluten-free muffins are a reliable recipe that come out good every time. It's a basic recipe that can be varied according to the season and your preferences. I sometimes make carrot\apple, sometimes blueberry or strawberry, sometimes pumpkin, and sometimes chocolate chip. 

Gluten Free Honey Cake Muffins

If you love honey cake, you will love these healthy honey cake muffins. They are gluten free, dairy free and have an egg free option.

Papaya and Blueberries Make a Beautiful Fruit Cup

I was having company for dinner the other night and blueberries and papayas were in season.
So I decided to forgo the typical fruit salad that I usually make and instead make a dessert using only the two fruits.

Their complementary colors presented a brilliant contrast that was lovely and appealing . My summer dessert was very extremely easy to make, made a beautiful presentation, and was simply delicious. Of course it was naturally gluten free and vegan as well.

When I served it, I sliced a 2 inch thick piece for each person . Some fresh whipped would make it divine.

We ate it with a fork and knife.
Actually the skin and seeds are edible, but I don't know how good they taste.

I Live Near The Blueberry Capital of the World

We live about an hour from Hammonton, New Jersey which is nicknamed " the blueberry capital of the world." (Google it)  Hammonton is located on the way to the Jersey shore where there over 250 blueberry farms on 8,000 acres of sandy soil.

blueberry bushes 

It wasn't always that way. Fifty years ago, the farms were smaller and served mostly local markets.

However, today I understand that most of our local berries are now contracted to Driscoll.
So, no matter where you live you may very well be eating our local berries.

Years ago when my two sister in laws were still teenagers, I took them blueberry picking on a pick your own farm in Hammonton, NJ .

After picking ( and tasting) for about three hours in the vast sea of blueberry bushes, we went home with quite a haul.

We froze most of them, ate many of them, and made a few batches of blueberry muffins. It was a fun but exhausting. It was the one and only time I picked blueberries.

My dessert reminded me of my blueberry adventures.

Since blueberries are in season, why not make this simple dessert. It's naturally gluten free, low in calories, and rich in appeal.

Remove the seeds from the papaya

I sliced the papaya in two lengthwise and scooped out the waxy round black seeds from the core of the papaya and was left with a large long cavity. I filled it with blueberries.

I placed both the papaya and the blueberries in the refrigerator to chill.

My Notes:
Papaya tastes great with freshly squeezed lime..
Papayas from Hawaii are GMO ( their flesh is yellow)
Papayas from Mexico and Belieze usually are not GMO ( these have a more orange flesh)

How to Freeze Blueberries
Blueberries freeze really well and it's very easy to freeze them.
Simply wash them, dry them well, place them in ziploc freezer bags and freeze them.
Be sure to dry them well so they will not stick together.
Use the frozen berries for smoothies, muffins, pancakes, etc.

I usually freeze them when they are on sale,or whenever I can get organic blueberries at at reasonable price


How to Select a Papaya
Papaya are an extremely nutritious fruit. However, most papayas that come from Hawaii are genetically modified ( GMO) they have yellow fruit inside -
try to look for papayas that come from Mexico or Belieze which are usually not GMO- often called Caribbean Reds and Maradol- they look orange inside.
I found  an article online that explains more about safe Papayas 

Quick Blueberry Mug Muffin



I also found this Youtube that explain how to select a papaya when it's ripe- he talks about the Hawaiian variety (which will be GMO- he doesn't mention that) but he also explains about the Caribbean variety and how to identify it ( which is the non gmo type)

Mini Blueberry Pancake Muffins ( Gluten Free)

Do your kids love pancakes, but you don't have the time in the morning to make them ?
This is such a cute idea. Mini pancake muffins have all the taste of pancakes but without the fuss and mess!They can be made in advance and are a perfect grab and go breakfast for the entire family!

You can add fruit, chia seeds, nuts or whatever you like to increase the nutritional value of the muffins. Of course they are gluten free/grain free ( and dairy free)  and not only provide a healthy breakfast, they are also perfect for a healthy after school snack.

We all know the importance of eating a nourishing breakfast, but everyone is often in a hurry in the morning. How convenient to be able to just " grab " and "go" with a few of these delicious grain free/gluten free pancake muffins bursting with antioxidant rich berries!

I made these for a group of women for a morning meeting. They were intrigued with the idea and thought they tasted great. I keep them low in sugar so you can eat them with pure maple syrup if you dare or enjoy them plain.

This recipe makes about 24 mini muffins ( 2 trays) 

Another great way to make grain free pancakes is this banana pancake 2 ingredient recipe- it's one of my kids and grandkid's favorites! Why grain free? Grain contain phytic acid which interferes with the absorption of minerals. Since teeth and strong bones depend on minerals, it's good to find some grain free recipes for old favorites like pancakes!

These are so good and so easy to make : Grain Free Pancakes

Author:  Judee Algazi @ gluten free A- Z Blog
Prep Time:  5-10 minutes
Bake Time:  10-12 minutes
Adapted From :  Crunchy Creamy Sweet
Makes; 24 mini muffins


Ingredients:
1/4 cup coconut flour (see notes  below for where to purchase and why to use this kind of flour)
3/4 cup of almond flour
2 Tablespoons of coconut sugar ( or more if you are used to sweet things) ( I get this at Trader Joe's)
1 teaspoon baking powder ( non aluminum)
1/2 teaspoon baking soda
1 cup milk ( almond, coconut, or dairy- your choice)
1 large egg, beaten
2 Tablespoons olive oil ( or coconut oil)
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1 cup of whole blueberries ( or chopped strawberries or both)
Optional: 1 teaspoon lemon zest ( from an organic lemon)


Directions:
Preheat oven to 350 degrees
Grease a mini muffin tin
In a large bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and coconut sugar and set aside.
In another bowl mix the wet ingredients ( milk, egg, oil, vanilla)
Add the wet ingredients to the dry ingredients a d mix until combined ( but not overly mixed)
Add the blueberries and stir or add berries to each muffin before baking
Drop 1 tablespoon into each mini muffin tin.
Bake for 10-12 minutes.

My Notes:

• I keep these muffins in the refrigerator for about 3 or 4 days. I try to take them out an hour before serving to bring them to room temperature. 
• They freeze well and defrost quickly 
• They can be warmed up at a low temperature
• I like them cut in half and spread with organic grass fed butter

Grain Free Flours

Coconut Flour- low in carbohydrates, high in fiber, great taste

• This grain free flour is made from ground coconut. It is low on the glycemic index and much lower in carbohydrates that regular flour, making it a reasonable choice for those with hypoglycemia, diabetes, or for those that just want to reduce carbohydrates. 
• It can be purchased at any health food store or Trader Joe's. 
• You uses small quantities and cannot be used as a substitute for regular flour because of the higher fiber content , more liquid is required when using this flour. 

Almond Flour - lower in carbohydrates, easy to digest , very light and tasty

• You can make your own almond flour by simply grinding almonds in a grain mill or purchase at any health food store or Trader Joe's. I find the prices are best at Trader Joe's. 

Coconut Sugar- lower in carbohydrates than table sugar, but it is still sweet. Use it very carefully with limitation. 

Once you invest in these two low carbohydrate flours, you can make muffins, mini cakes , cookies, doughnuts, etc. 

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Chia Berry Mug Muffin

This incredible vegan and gluten mug muffin is made with chia seeds and is a variation of my 3 minute blueberry mug muffin that I originally made with a regular egg. My friend Vicki doesn't eat eggs, so I tried to make a fast 3 minute mug muffin that she ( and all my vegan readers)  could enjoy.

You know what? I like the vegan version just as much better. Chia seeds really do work as a replacement for eggs in this recipe, and I was really pleased with the results. Mug muffins taste much much better than they look.. don't let the looks fool you..

I make this muffin every day for breakfast. It's oozing warm strawberries and blueberries. I can't wait to eat it each day. The Chia seeds are a powerhouse of nutrients. They are a really good vegan source of Omega 3, calcium, protein and B vitamins. For additional nutritional information about chia seeds see : Chia seeds 

It is very quick and easy to make, tastes fabulous, and is only 3 Points Plus on Weight Watchers ( Yay!!) I don't like to use the microwave, but only 3 minutes??? I will experiment with baking it in the oven and let you know...

I usually make a green juice ( romaine lettuce, cucumber, celery, kale or collard , carrots)  when I first wake and then look forward to my tasty filling muffin about 1/2 hour later.  The muffin is quite filling because it is made with coconut flour which is very high in fiber. Trust me, this muffin will hold you.

Author: Judee Algazi at Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3.5 minutes
Serving size: 1 large individual muffin
Material Needed: a low round mug
Weight Watchers: 3 Points Plus

Ingredients: 
1 Tablespoon of chia seeds ( black or white)
3 Tablespoons of unsweetened almond or coconut milk
1/2 med sized banana, mashed well with fork
1 heaping Tablespoon of coconut flour
2 strawberries chopped in pieces
8 blueberries

Directions
Mix chia seeds and almond milk in the mug. Allow to sit for a few minutes or don't if you are in a hurry. Add mashed banana and mix and then add the coconut flour and mix well with a spoon. Add the berries and microwave for 3.5 minutes ( depending on your microwave- if yours is very powerful try 3 minutes) . Turn the mug over and it should slide right out. It will be very hot, so allow to cool a little before eating.

Mixture of chia, almond milk , and mashed banana

Mixture with coconut flour and added fruit

This is the bottom of the muffin; the fruit seems to go to the top
Tastes so much better than it looks!

Top  of mug muffin oozing blueberries and strawberries

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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Quick After School Blueberry Mug Muffin

Need a quick but healthy snack for after school or just for a snack attack? 

 A fresh gluten free blueberry mug muffin can be made in the microwave in 3 minutes that is light, airy, and heavenly.

 It is so fast and easy anyone can make it ( even your kids) . You just need a mug and a spoon for mixing to create this amazing nutritious muffin with lots of warm melted blueberries oozing throughout a simple vanilla or cocoa based muffin.

Don't like to microwave? 
Ok I don't like to microwave either - but 3 minutes?? or just bake it in the oven in a single small Pyrex for 20 minutes, if you don't mind the wait.

The ingredients are healthy ( coconut flour, coconut sugar, almond milk, banana,  egg, vanilla and fresh blueberries) Vegans can use egg replacer.
** coconut flour is available in Trader Joe's or any health food store.

Since it's made with high fiber coconut flour, it is very filling,  satisfying and good for you. It's perfect for a healthy breakfast or an after school snack.

I made this in 3 minutes when I was having a snack attack

Yesterday, I had a snack attack! I needed/wanted something sweet. I wanted a snack BUT I had NOTHING in the house . As I started to rummage through the pantry, I noticed a bag of coconut flour.

It was then that I remembered that I once posted a recipe for a 3 minute cake in mug using coconut flour.I was ecstatic because I remembered how good the mug cake tasted and how fast it was to make ( 3 minutes)

I didn't even bother to look up the recipe. I just gathered whatever I had in the refrigerator and used it. It was a new concoction, but you know what? It came out better than good. It came out great.

I was so happy.. I had a delicious gluten free muffin healthy snack that I made in literally minutes. AAh.. relief!
By the way- it was grain free, gluten free, and 4 points plus on Weight Watchers and it was a a very good size- I actually could have eaten only half.

Who wants to make or needs an entire tray of blueberry muffins anyway? Make a fresh one each time you need it..

Try some other heavenly variations. 

• Chopped apples, walnuts, and cinnamon 
• Raspberries and blueberries mixed
• 1 Tablespoon of cocoa and blueberries or any fruit
• Chopped strawberries 
• Chopped peaches 
• Chocolate chips ( my favorite)
• Blueberries and fresh lemon zest
• pumpkin puree and pumpkin pie spice mix ( with chocolate chips) 

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3 minutes in microwave oven
Serves: 1 hungry snacker or two moderate snackers


This is what I used: ( and made it right in the mug)

Ingredients
1 egg, beaten ( or egg replacer)
1/2 banana, mashed ( mash it lightly with a fork before adding to the beaten egg in the mug)
1 Tablespoon of unflavored unsweetened almond milk ( or any milk)
1 heaping Tablespoon of coconut flour ( if you use a different flour, leave out the milk)
1 teaspoon vanilla extract
1 teaspoon of cocoa ( optional)
10-12  blueberries, washed and dried well
1/4 teaspoon of baking powder ( aluminum free)

This is what I did:

Directions: 

I beat the egg in the mug, added the mashed banana, almond milk, vanilla, and stirred well. I then mixed together the baking powder and coconut flour and stirred it into the wet ingredients in the mug. I then added the blueberries and stirred lightly. That's it
I  placed the mug into the microwave for 3 minutes. ( OK- I don't usually like to microwave- but this was only 3 minutes and OMG it came out so so good!)

The batter puffed up in the mug, became very light and fluffy, and made a divine nutritious quick gluten free snack for one person. Actually it could be cut into two portions.

Please note: Microwave ovens may vary- if yours is very strong, it may only take 2 and 1/2 minutes!

Batter in the mug before microwaving

3 minutes in the microwave -done

Perfect Fresh Heavenly Blueberry Muffin 
Made in the Microwave in 3 minutes 

Vegan Version
This  makes a very moist muffin. If you like a dryer muffin, leave out the almond milk.

 I've actually made this kind of recipe before without eggs. I substituted coconut oil instead. Of course the egg version is lighter, but you could try an egg replacer. Some people say a Tablespoon of chia seeds with a Tablespoon on water is equivalent to one egg ( check it online) or my friend Vicki buys egg replacer in the health for store in a box.

If you want to substitute the flour

• Also: remember that when you use high fiber coconut flour it requires much more liquid for baking than regular or even gluten free flours. So, if you use a regular gluten free flour mix- you won't need as much liquid- perhaps omit the almond milk.
• Also: You may have noticed that my batter is darker in the photo . It is because I added some cocoa to that batch-( I made a few of these with all different combinations) Why stop at one

 Update on the recipe-
I've been eating this muffin daily and have tweaked the recipe a little to make it quicker. I've simply been using 1 egg, vanilla , 1/2 mashed banana, and 1 large tablespoon coconut flour and lots of raspberries or blueberries. It comes out just as good but a little dryer, which I like better.

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Grain Free Breakfast Muffins

Remember when I made those fabulous  black bean brownies that everyone loved and no one knew they were made with black beans?  Well, this time I tried making muffins using chick peas! 

I know it sounds weird, but guess what? These grain free/gluten free breakfast muffins came out fabulous as well, and you will never know they were made with chick peas! 

Beans give baked goods lots of moisture and a substantial amount of protein. I don't know why, but you can't detect any bean taste in the baked goods.  Beans are a healthy choice for those who want or need to eliminate grains in their baking or for anyone who just wants to eat healthier !

Great For Breakfast

These luscious muffins are really fast and easy to make and versatile. You can try different nut butters ( peanut butter, almond butter, cashew butter, sunflower butter- they will all work)  and different flavor all- fruit jellies.  I used all fruit strawberry, but you could try all fruit blueberry, all fruit raspberry, all fruit grape, etc. These convenient muffins make a perfect breakfast grab and go that are high in protein and low in sugar! Make them in advance- they will keep for a few days or freeze them and pop them out as needed.  

Don't want the jelly? Leave it out !It will be a less sweet muffin- but will still nice and nutritious for breakfast with a cup of herbal tea or coffee. 

Great for Snacks or School lunch Boxes

These muffins are a perfect idea for a high protein snack or even added to the school lunchbox for kids. I made mini muffins so little ones could eat just one or as many as they like. I think the muffins taste best when they are small. 

When you pack them into a school lunches,  these muffins are similar to making a peanut butter and jelly sandwich but in a muffin. They provide significant protein, healthy fat, substantial fiber, and other nutrients. They are kid tested by my grandkids and they love them!

If you are concerned about packing nut butter to school, substitute Sunbutter which is made from sunflower seeds, not nuts. 

SunButter is available in most health food stores or can be purchased online.

SunButter Natural Sunflower Seed Spread, 16-Ounce Plastic Jars (Pack of 6) 

Chick pea muffins are a great after school snack to have on hand or can be packed in baggies to bring along when traveling in a car, train, or airplane. 

Going to mall?  Pack some along for the kids for a nutritious snack. 

  

Author: Judee Algazi from Gluten Free A-Z Blog

Prep Time: 8 minutes 

Bake Time: 10-12  minutes oven time per 12 mini muffins
Preheat Oven: 400 degrees

Ingredients ; 

2 cups cooked chickpeas, drained ( canned works)

1/2 cup of any nut butter or try Sun butter 

1 ripe banana, sliced

2  eggs, beaten

1 teaspoon of organic vanilla extract

2 tablespoons of organic coconut crystals or use raw honey

1/4 teaspoon baking powder ( aluminum free)

1/2 cup of all fruit jelly ( any flavor) 

Directions:
Put the drained chick peas, nut butter, banana, eggs, vanilla, coconut crystals, baking powder into a powerful blender ( Vitamix or Bullet) . Blend well. Grease a mini muffin pan for 12 and fill with 3/4 batter. Spoon in a 1/2 teaspoon of the all fruit jelly into the middle. Bake for 10-12 minutes.

*coconut crystals - I buy mine at Trader Joe's, Whole Foods,  or any health food store; coconut sugar is low in carbohydrates and also low on the glycemic index. They work great for baking as a sugar substitute. 

buy at Trader Joe's, Whole Food, or any health food store

Wan't to add chocolate chips?  I get dairy free chocolate chips in Shoprite supermarket in NJ and Pa or order online !Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) 

Another healthy gluten free/dairy free/ egg free snack:   

Creamy chocolate pudding made with creamy avocado. 

Whip it up in just 5 minutes in your blender!

Best and healthiest chocolate pudding ever is DF GF Egg Free

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I am an affiliate for Amazon , and I do receive a small compensation if you purchase an item on Amazon by clicking through my blog. I do appreciate the support because it helps cover the expenses of running the blog.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Sweet Potato Muffin Cups-GF

Fresh steamed sweet potatoes make great pies, but I like individual little mini pie portions because they are easier to serve to a crowd on a holiday like Thanksgiving. In addition, the mini muffin versions look cute and taste just as good. This recipe is gluten free and vegan
BlogTh
Author: Judee Algazi
Prep Time: 25 minutes
Cook time: 15 minutes
Total Time: : 40 minutes

Ingredients:
2 large sweet potatoes, steamed in skin until soft, slip off skin and set aside to cool
2 Tablespoons of freshly squeezed orange juice
1/4 teaspoon of orange zest from an organic orange
1/4 teaspoon of cinnamon
2 teaspoons coconut crystals which have a low glycemic index  ( or brown sugar)
2 Tablespoon of butter or coconut oil
2 Tablespoons of almond milk
1 teaspoon vanilla
Optional: 1/2 chopped apple added to final batter

Crust: 
1 cup pecans, chopped
1/2  cup of coconut crystals ( health food store) or order from Amazon
1/4 teaspoon cinnamon
1 Tablespoon of coconut oil or melted butter

Directions:

Preheat oven to 350

Crust: To make crust, pulsate the pecans, cinnamon, and coconut crystals in a food processor with metal blade. With processor running add oil or melted better . Stop processor and set aside.

Pie filling: Remove skin from steamed sweet potatoes and cut into med size cubes. In a saucepan add 2 tablespoons of butter or coconut oil and heat over a very low heat. Add sweet potato cubes, orange juice, and coconut crystals to the pan stirring  to coat cubes. Remove from heat and add vanilla and almond milk. Return mixture to food processor and pulsate until whipped.

Prepare a muffin tin with liners. Press a tablespoon of crust filling flat into each muffin tin cup. Add whipped sweet potato pie filling 3/4 full. Repeat until all of the crust and filling is used.

Note : If you like it sweeter, sprinkle each filled muffin cup with coconut crystals and a little orange zest.

Bake for 15 minutes and serve!

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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Mini Jewish Apple Cakes ( GF )

If you love Jewish Apple Cake, you'll love these mini apple honey versions. It's a mixture of golden honey cake and a Jewish apple cake baked in muffin tins. These individualized little cakes ( not muffins)  make a pretty presentation. They have the look of a muffin with the taste of a light moist piece of cake. The chopped apple and cinnamon filling make them a special treat.

I love using coconut flour for baking because it is so creamy and silky. A bag of coconut flour goes a long way as most of my recipes call for a 1/2 cup or just 1 cup. I also use coconut crystals which are  low in glycemic index and low carb available at Trader Joe's or any health store.

Last year in honor of the Jewish New Year,  I made mini honey cakes that were absolutely easy to make and tasted divine. Made with coconut flour, they were light, moist, and creamy.

This year, I made these mini apple honey cakes with chopped apples, cinnamon, and my favorite spice, cardamom. You could add some chopped walnuts as well. I have to say that they are over the edge!

Jewish tradition dictates that we eat sweet foods on this holiday to welcome in a sweet New Year! It is customary to eat apples and honey, dates, pomegranates, figs and other fruits that are new to the season. Honey cake is one of the traditional treats!

This recipe incorporates honey, apples, cinnamon, and cardamom. A perfect Rosh Hashanah ( Jewish New Year) cake. Of course it's gluten free, dairy free, and grain free.

It serves as an outstanding breakfast cake with a cup of tea in the morning or a light after dinner dessert with some whipped cream or fresh fruit.

Make 9 - batter can be doubled to make 18

Ingredients:

6 large eggs, beaten
1/4 cup of honey ( I use local raw honey. Beware of commercial honey in the supermarket here's why) 
1 tsp. of pure vanilla extract
1/4 cup of coconut oil or olive oil
1/4 cup of almond milk or coconut milk
1/2 cup of coconut flour ( available at Health food stores- can't substitute in this recipe **)
1/8 teaspoon of salt
1/2 teaspoon of aluminum free baking powder
Optional: 1/4 teaspoon of ground cardamom

Filling:
1 apple ( of your choice) peeled and chopped
2 Tablespoons coconut crystals ( health food store)-
1 tsp. cinnamon


Directions:
Preheat oven to 400
Beat eggs and add all liquid ingredients and mix together.
In another bowl, mix and sift all the dry ingredients ( coconut flour, salt, baking powder) except the filling ingredients. Mix the dry ingredients into the wet ingredients and stir until all lumps are gone( you might need to use a fork and mash some lumps against the bowl- coconut flour gets lumpy and you will need to work out the lumps- it takes an extra 2 minutes but worth it)

Filling directions
Mix chopped apple, coconut crystals and cinnamon and set aside.

In  greased muffins tins, pour batter half. ( recipe will make 9 muffins)
Add a 1/2 tsp of filling to each muffin and then cover with remainder of batter.
There will be 3 empty tins- fill 3/4 with water for even baking,
Bake for 10-15 minutes until muffins are golden on top and slightly brown around the edges.

It's almost fall and the flowers and pumpkins look so beautiful 

 

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I am an affiliate for Amazon and I do receive a small compensation if you purchase on Amazon through my blog. I appreciate the support to cover the expenses of running the blog.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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