Basic Gluten-Free Muffin Recipe

This recipe is sort of a baseline from Krusteaz. and you can use your imagination to make them BETTER.

I've added oats, dried fruit, fresh fruit but you can also add nuts, poppy seeds, spices, pumpkin, grated carrot, lemon or orange zest, etc. I typically add whatever I happen to have or whatever is getting overripe.

Add 1 cup of fresh or dried fruit per dozen muffins; 1/2 cup of nuts.




DRY BOWL
1 1/2 C gluten-free all purpose flour
3/4 TSP baking powder
1/4 TSP baking soda
1/4 TSP salt

WET BOWL
1/2 C sugar
1/2 TSP vanilla
1 large eggs
1/3 C canola or veggie oil or softened butter
3/4 C plain yogurt

After mixing these bowls separately, now mix them together. ADD the fruit or nuts or whatever you chose that make these unique. Fold in until combined evenly. Batter will be very thick. Using paper liners, fill to full. Of course you don't have to use the liners, just spray muffin tins liberally with non stick spray.

Bake at 350 for 25 minutes or until the middle bounces back when you touch it with your finger. Makes about a dozen.