A good gluten-free muffins recipe is essential to any homemaker’s repertoire, and this one won’t disappoint! It’s one of my favorite gluten-free recipes !
As homemakers, we have a lot of jobs to do. Clean, wash laundry, take care of kids, feed everybody. In the feed everybody” category, I’ve found it really useful to have a few basic recipes on hand, or even memorized that I can pull out and make alterations to in various situations. It saves a lot of time and stress in deciding what to make.
This gluten free muffin recipe is one of those. It’s very basic, which makes it really easy to alter just by adding fruit or chocolate chips – this morning, we used blackberries. Or maybe some spices like cinnamon, nutmeg, or cloves. How about adding a streusel topping or even just cinnamon sugar on top for a change? You could even bake it in an 8×8 cake pan and turn this into a coffee cake recipe.
So many possibilities for just one recipe!
I was just going over my gluten free pita bread recipe (and cough correcting a bunch of typos in it), and realized that I very often pontificate on how easy it is to make good gluten free food. But it really is! And I hope these recipes prove it to you.
- (optional: your muffins will come out softer if you use it, but they will hold together even if you don’t)
- 1/4 teaspoon salt
- 1/2 cup oil
- 1/2 cup milk or yogurt (yogurt makes for much softer muffins)
- 1 teaspoon vanilla extract
- 1 1/2 cups of fresh or frozen (unthawed) fruit and/or nuts
Preaheat oven to 375º
Mix dry ingredients together in a large bowl. Make a well in the center and add eggs. beat eggs, then add oil milk and vanilla.
Stir together until dry ingredients are fairly well moistened.
Stir in fruit and/or nuts.
Divide batter into 12 greased muffin cups.
Bake for 20-25 minutes unitl lightly browned (I’m paranoid about underbaking, so I always end up baking until medium brown ).
Remove from pan immediately, and cool on a wire rack.