I have been preparing wildly for tonight's Relay for Life event. I have been packing my bags of campsite decorations, gathering donations, checking with my team to be sure they are ready...and then it hit me...what in the world are you going to eat? The snacks and such that are served are not usually gluten free. You will have to take FOOD!! UGH....so I decided to bake muffins. I couldn't decide on a flavor though...so I just made three kinds. They turned out pretty good so I thought I would share the recipe with you!
Basic Muffins
2 C. Gluten Free Flour Mixture
1/2 tsp. Xantham Gum
1/2 C. Sugar
1/2 tsp. Salt
2tsp. Baking Powder
1 1/4 C. Milk
2 Eggs
3 T. Oil OR 5 T Applesauce
1tsp. Vanilla
Combine all ingredients. Divide batter into muffin tins generously sprayed with cooking spray. Bake at 350 Deg. for 15-20 minutes.
I divided my batter into thirds and added the following ingredients in to make 3 different kinds of muffins.
Blueberry Muffins
1/3 of the batter recipe from above
1/2 -1 C Fresh blueberries
1/2 tsp. Almond Extract.
Mix together and bake as directed
Apple Cinnamon
1/3 of the batter recipe from above
1/2 C Applesauce
1/2 tsp. cinnamon
1 tsp. Pie Spice
Mix together and bake as directed.
Lemon Yogurt
1/3 of the batter recipe from above
2 tsp. Lemon juice
1/2 tsp. Lemon extract
1 Cup Lemon yogurt
Mix together and bake as directed.
I used applesauce instead of oil in the basic batter.
Adorable cuppeycake wrappers with awareness ribbons on them.
Divide the batter into thirds.
Lemon yogurt muffin batter
Blueberry!
The 3 different kinds of muffins.
The recipe came out making 15 muffins, so I had to use a 2nd muffin tin.
Yummy finished product! Mm Mmm Mmmm!
Blueberry came out super fluffy and yummy!
Applesauce was very moist and good flavor.
Lemon yogurt came out very very moist, could use a little more lemon flavor. Next time I will buy a lemon and put in some zest.
Looks great. I am going to make some then freeze for later.
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