Lotus Fine Foods Cranberry-Blueberry Muffins


- 1/4 cup butter
- 2 eggs
- 1/2 cup maple syrup
- 2/3 cup apple sauce  
- 1 tangerine (juice and rind)
- 1 cup gluten free flour mix
- 1/2 cup Cranberry Cinnamon Quinoa Granola
- 1/2 tsp xanthan gum
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup frozen blueberries


Preheat oven to 350 degrees. In a large bowl cream butter until soft. Add eggs and beat until light and fluffy. Pour in maple syrup and applesauce and mix well. Set aside. In a medium bowl combine the flour, granola, xanthan gum, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until batter is consistent and smooth. Gently fold in the frozen blueberries. Fill 24 mini muffin cups with batter. Scoop the batter into the pan using an ice cream scooper for evenly sized muffins. Bake 10-12 minutes until golden brown. Allow muffins to cool for at least 30 minutes before serving.

Calories: 75
Total Fat: 3.2g
Protein: 1.3g
Total Carbohydrates: 11g
Sugars: 5.6g
Fibre: 1g