Blueberry Muffins (Gluten Free)
Yield: 125 – 2 oz. muffins
Ingredients
Brand | Product | Item # |
|---|---|---|
| Lady Ellen® | Gluten Free WG AP Flour | 73200 |
| BakeSense® | Premium Salad Oil | 05620 |
| BakeSense® | Baking Powder | 17211 |
| BakeSense® | Baking Soda | 09186 |
| Westco® | Vanilla Bourbon Concentrate | 12060 |
Instructions
MIX
Mix together the following ingredients on low speed or until well blended:
- 5 LB Lady Ellen Gluten Free All Purpose Flour
- 2 ¼ oz. BakeSense Baking Powder
- 1 LB 7 oz. granulated sugar
- ¾ oz. BakeSense Baking Soda
Whisk together the following ingredients until blended:
- 2 LB 5 oz. milk (liquid)
- 1 LB 7 oz. BakeSense Salad Oil
- 1 LB 9 oz. whole eggs
- 2 oz. Westco Vanilla Bourbon Concentrate
Add the dry mixture to the liquid ingredients and mix for 1 minute on low. Fold 2 LB fresh blueberries into the mix.
MAKE UP
Deposit batter into muffins or cupcakes pans lined with paper cups. Sprinkle granulated sugar on top of batter, if desired.
BAKE
Bake at 325°F in a convection oven for approx. 12-15 minutes. Let muffins cool for 15-20 minutes before removing from pans.
