2 cups + 2 tablespoons gluten free flour mix
1 teaspoon xanthan gum
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened juice (original: orange, mine: V8Splash)
2 tablespoons oil
1 teaspoon vanilla
1 cup vanilla yogurt
1 egg
1 cup frozen blueberries and strawberries
Mix, divide into muffin cups (~12), bake 400 degrees for about 18 minutes...I switched to 350 partway through because I had just baked a batch of muffins at 350...you decide.
The original recipe came from my junior high home economics class. Yep, I saved recipes from back then! I'm trying to do some baking for 2 things. A small road trip this coming weekend and a whole lot of new moms with new babies at our church. Trying to get some meals and things together for them. So, I even tried out my mini muffin tin so that I could hand the girls a mini muffin and they wouldn't get crumbs all over! :) Great idea, right!?
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