QUICK AND EASY GLUTEN-FREE MUFFINS - Karin Hendricks

Directions

1. 1Preheat oven to 350°F. Grease 12 muffin cups. Mix flour, salt, xanthan, and baking powder in small bowl. Mix sugar, oil, eggs, milk and vanilla. Mix in dry ingredients just until mixed. Do not over-beat. Pour into greased muffin tins. Bake for about 15-20 minutes. Makes 12 muffins. Variations: use ¾ cup GF mix plus ¾ cup corn flour or amaranth flour. Or use 2 T. bean flour for part of the flour. Add 2 T. blueberries or cranberries, fresh or frozen. This is a good recipe for those who are just starting out using gluten-free flours. It is very forgiving.