Breakfast

Blueberry-Chocolate Jicamuffins is for Breakfast, Dessert.

Blueberry-Chocolate Jicamuffins takes 45 minutes to prepare.

Blueberry-Chocolate Jicamuffins takes 45 minutes to cook.

Blueberry-Chocolate Jicamuffins makes 6 servings.

The ingredients for Blueberry-Chocolate Jicamuffins are:

? cup brown rice flour
? cup sorghum flour
2 tbsp psyllium husk
1 tbsp baking powder
2 tbsp ground flax seed
11.5 oz (weight) plain, low fat yogurt
3 tbsp mayonnaise
2 tbsp canola oil
? tsp salt
? cup dark brown sugar
2 tbsp Truvia Baking Blend
1 tbsp pure vanilla extract
1 tbsp butterscotch schnapps
1 tbsp cinnamon
? tsp allspice
1 tsp cardamom
2 cups grated jicama
? cup dried blueberries
? cup milk chocolate chips
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For the Streusel Topping:
2 tbsp Love Crunch Macaroon

Here is how you make Blueberry-Chocolate Jicamuffins:

Preheat oven to 350?F and grease a jumbo muffin tin.In a bowl, whisk together the yogurt, mayonnaise, oil, salt, brown sugar, Truvia, vanilla, schnapps, cinnamon, allspice and cardamom.Add the flours, psyllium, baking powder, and flaxseed, stirring well.Fold in the jicama, blueberries, and chocolate chips.Scoop into the muffin tin and top each with 1 tsp of the Love Crunch cereal.Bake for 45 minutes. Let cool 30 minutes in the tin before turning out.Serving Size: Makes 6 jumbo muffinsNumber of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Blueberry-Chocolate Jicamuffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 369.2

• Total Fat: 14.6 g
• Cholesterol: 6.8 mg
• Sodium: 89.8 mg
• Total Carbs: 59.8 g
• Dietary Fiber: 6.9 g
• Protein: 6.8 g

The dietary needs meet for Blueberry-Chocolate Jicamuffins is Gluten Free