Adapted from the Joy of Cooking: a delicious, light muffin recipe to which you can add any fruit or chopped nuts or chocolate chips!
Preheat over to 400F
Sift in a bowl:
1 3/4 cup gluten-free baking flour
1 teas baking powder (2 teas if baking powder is not included in the gf flour mix)
1/3 cup sugar
1/2 teas salt
Beat in another bowl:
2 eggs
1/3 cup vegetable oil (I use canola)
3/4 milk
Pour:
Wet ingredients over dry ingredients and fold gently until blended.
Fold in:
1 cup fruit and/or nuts (i.e., blueberries, chopped strawberries, bananas, dates, cranberries, walnuts, pecans, chocolate chips, etc)
Fill:
greased muffin tins (or paper lined muffin tins) about 2/3 of the way.
Bake:
22 minutes
Yields:
approx 15 muffins
My Gfree daughter's favorite breakfast!
