From Daryl aka Avery:
Muffins. I love muffins. They go with everything, breakfast, snacks, lunch, barbecue dinners. Barbecue? Yes, I've got barbecue on the brain! Next book: GRILLING THE SUBJECT. Theme: Barbecue. The Wild West Extravaganza is coming to Crystal Cove.
But back to muffins. What I love about them is how easy they are to make, to eat, to store. Did you know that if you wrap them individually in tight saran paper (I've fallen in love with the Glad cling wrap), they freeze great for up to three months. They defrost quickly in the microwave, about 15-20 seconds on medium.
Why did I make these sugar-free as well as gluten-free? Because I know many of our fans need sweets that are sugar-free, and I really like how Swerve bakes!
What is Swerve? From its website: Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar! Made from a unique combination of ingredients derived from fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors.
I buy it online, but I think you can get it at a specialty store like Whole Foods. I haven't seen it at my local grocery store, yet.
Anyway, there's a lot less "guilt" when you make something sugar-free. (If you would like to make these using regular flour, just substitute regular flour for the gluten-free flour, omit the xanthan gum. You can use regular vanilla and baking powder, too.
*Make sure you handpick your blueberries and remove all the stems.
SUGAR-FREE BLUEBERRY MUFFINS (GLUTEN-FREE)
1/3 cup milk
Preheat oven to 375 degrees F.
In a large bowl, mix the milk, butter, cream cheese, Swerve sweetener (bakes like regular sugar), egg and vanilla extract.
Coming August 2016!!
Came out in February 2016
Click to order.