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Gluten Free Muffins 5 Ways

thereislifeafterwheat@gmail.com
  • 20 minutes
  • Serves 12

INGREDIENTS

1

large egg

1/2 cup

plain yogurt (regular or Greek)

1/4 cup

sour cream (I use full fat)

1/4 cup

neutral tasting oil (I use avocado oil)

1/2 cup

white sugar

1/3 cup

brown sugar OR coconut sugar

1/2 tsp

vanilla OR 1/4 tsp almond extract (almond tastes great with blueberry)

1 1/2 cups

gluten free flour mix

1/4 tsp

xanthan gum if there is none in the mix

1 tbsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1/8 tsp

cinnamon

*Add in the ingredients from ONE of the following variations:

2/3 cup

mini or regular size chocolate chips

3/4 cup

frozen mixed berries or blueberries (still frozen)

1/2 cup

chopped fresh, sliced strawberries, drained

3/4 cup

finely chopped cranberries, tossed with 1 T sugar, + 1/3 cup chopped pecans

2/3 cup

chopped fresh (or frozen) rhubarb tossed in 1 T sugar. This tastes great with a simple streusel topping (gf baking mix or flour mixed with a little softened butter, brown sugar, and cinnamon)