Feb 21

Gluten Free Blueberry Buttermilk Muffins

Gluten Free Blueberry Buttermilk Muffins

Gluten Free Blueberry Buttermilk Muffins

From fine Canadian rye to specialty teas and coffees, the process of blending is integral for creating many Canadian favorites. In fact, did you know that soft non-hydrogenated margarine is crafted from a blend of plant and seed oils, like canola and sunflower oil? It starts by pressing the plants and seeds into oils. Each oil has its own unique qualities, and by blending these oils to help create margarine, you get the best of both worlds – a delicious taste and a source of essential omega 3 unsaturated fat.

Canadians today want foods that are free from artificial preservatives, with a simple and recognizable ingredient list.

The Becel margarine you love with simpler ingredients starts with canola grown by Canadian farmers and has been carefully crafted to help meet these preferences. Starting with a simple blend of plant and seed oils, along with other ingredients like buttermilk powder and a pinch of salt, margarine is perfect for cooking and baking.

“As a cook I love the versatility of Becel margarine with simpler ingredients. The plant and seed oils are blended to create the finest margarine, so it’s my go-to ingredient for cooking, baking, roasting, sautéing, and grilling,” says Rose Reisman, leading Canadian healthy lifestyle and food expert, and spokesperson. “We often think of using margarine instead of butter for spreading, but it’s important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter.”

Because Becel margarine is made from a blend of plant and seed oils, it is a source of omega 3 polyunsaturated fat which our bodies need, making margarine a simple way to help make good fats part of any diet. Try this delicious gluten free recipe idea.

Gluten Free Blueberry Buttermilk Muffins

Prep Time: 20 minutes

Cooking Time: 25 minutes

Makes: 12 muffins

Ingredients

• 2 1/2 cups (625 mL) gluten-free pancake and baking mix

• 1/4 tsp. (1 mL) salt

• 2 cups (500 mL) fresh blueberries

• 1/2 cup (125 mL) Becel Buttery Taste margarine

• 1 1/2 cups (375 mL) firmly packed light brown sugar

• 2 large eggs

• 1 cup (250 mL) low-fat buttermilk

• 1 tsp. (5 mL) vanilla extract

• 1 tsp. (5 mL) finely grated lemon peel

Preparation

Step 1: Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.

Step 2: Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.

Step 3: Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.

Step 4: Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.

Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 tsp. (1 mL) baking soda to pancake and baking mixture.

Nutrition information and more recipe ideas can be found at becel.ca.

www.newscanada.com

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