Blueberry Lemon Muffin Tops

Makes: 3

½ cup Wheat-Free Market All-Purpose Baking Mix
1 tablespoon Virtue Sweetener
Zest of small lemon
2 tablespoons milk
½ tablespoon lemon juice
1 large egg, beaten
1 tablespoon butter, melted
2 tablespoons freeze dried blueberries

Preheat oven to 350 degrees F. Oil the insides of a muffin top pan and set aside.

In a medium bowl, blend baking mix, Virtue and lemon zest. In a separate small bowl, add the lemon juice to the milk. Let sit for 1 minute and then add beaten egg and melted butter. Blend well.

Pour egg mixture into flour mixture and stir until well incorporated. Gently fold in blueberries.

Divide batter between 3 wells of the muffin top pan using a ¼ cup scoop. Bake for 10-11 minutes or just until the tops of the muffin tops start to brown. Cool on wire rack.

To reheat, place into toaster.​

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