The ending result of gluten-free baking isn’t always as satisfying as I expect. These muffins were not like that. So, I felt I must share them with you. They were soft, spongy, moist, and de-lish. I found a recipe for GF muffins at Gluten Freely Frugal. Instead of using a GF flour mix, I decided to go a more frugal route. Here’s my adaptation to the recipe.
½ C organic sugar
4 T butter, softened
1 C milk
½ t vanilla
1-1/2 C brown rice flour
½ C oat flour (this is great for a moist spongy texture)
½ t sea salt
1 t xanthan gum
4 t baking powder
1-1/2 C blueberries
½ C pecan pieces
- Preheat oven to 350 degrees.
- Beat together sugar, butter, and eggs. Add milk and vanilla. In separate bowl mix all dry ingredients well. Add the dry ingredients to the wet mix. Stir in nuts. Fold in berries.
- Place mix in greased muffin pans. Bake for 20 minutes, turning once.
- Gobble them up before everyone else eats them.
Gluten free is still delicious!