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    Posted March 23, 2014 by
    New Hampton, New Hampshire
    This iReport is part of an assignment:
    Who taught you to love food?

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    Earlier this month HEALTHY RECIPES reported about a New Hampshire teenager appearing on THE CHEW showing off her Blueberry Delight Breakfast Bars on National Television. She created a healthy quick breakfast treat similar to cheesecake by replacing the white flour and high fat with oats and yogurt. I slightly converted the Blueberry Delight Breakfast Bars into gluten free bars for my original iReport, but I went one step further this morning by creating gluten free Blueberry Cream Muffins with almond flour, rice flour and tapioca. I also added a creamy filling made with fresh blueberries, low-fat cream cheese and honey similar to cheesecake.

    Any recipe can be changed to accommodate all sorts of dietary needs or food sensitivities and I simply used gluten free flours and low fat cream cheese and olive oil to create a healthier muffin that is too creamy to be considered gluten free. The Blueberry Cream Muffins are a welcome addition to my new cookbook. Enjoy!

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