Miss Polly’s Gluten Free Blueberry Snack Cakes or Muffins

Recipe and photography by 

Paulette Motzko, PLM Studios, 

Las Vegas Nevada.

Copyright August 2017.

2-1/2 cups Pamela’s gluten-free pancake and baking mix made with almond meal.

2 eggs or 1/2 cup egg substitute, or egg replacer to equal 2  eggs

1/2 cups water

1/2 teaspoon pure vanilla or almond extract.

Mix all snack cake ingredients and top with blueberries and bake at 350 degrees for 25 minutes until light and browned and tests done in center with a toothpick. 

One cup organic blueberries

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