Preheat oven to 425˚F. Grease muffin tin or place in paper liners, set aside. In a large mixing bowl combine Gluten Free Flour Blend, sugar, salt, and baking powder. In another mixing bowl mix together milk, oil (or butter), eggs, and vanilla. Mix wet ingredients into dry ingredients and stir just until combined. If desired, fold in 1- 1 ½ cups fresh or dried chopped fruit or other preferred muffin additions. Fill cups of muffin tin ¾ full with batter. Bake in preheated oven for 15-18 minutes or until toothpick inserted into center comes out clean.
This a basic sweet muffin recipe. These bake up very light and fluffy- almost like a lightly sweet cupcake. Both white granulated sugar and packed brown sugar have had good results.
*This recipe has been tested with Gluten Free Flour Blend 1 and Gluten Free Flour Blend 2.
Makes about 12 muffins
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