MUFFINS SO GOOD - YOU WON'T MISS THE GLUTEN!

There is nothing better than muffins. I've rambled on long enough so I will get straight to it with the recipe. But a couple of tips - often gluten free baked goods have a gritty texture to them. I have found that this is from using flours that are not finely ground enough. I purchase finely ground rice and sorghum flours from Authentic Foods (http://www.authenticfoods.com/) and this has totally eliminated the gritty texture from my baked goods. I have served these muffins to many gluten eating friends who have said they are as good as any muffin they have had. Give them a try!

Banana Chocolate Chip Muffins (or Banana Bread):

½ C. brown rice flour
½ C. white rice flour
¼ C. Tapioca flour
¼ C. Potato starch flour
¼ C. Flax seed meal (Bob's Red Mill, Golden)
2/3 C. Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 C. Canola Oil

2 tablespoons milk (can use almond milk as sub)
2 Eggs
1 Cup mashed banana
1/3 cup nuts optional (we sub choc. Chips)

Preheat oven to 375 degrees. In a large bowl mix all dry ingredients. Mix in oil. Then add wet ingredients.

Beat the mixture on medium speed for 3 minutes. Add nuts and chips if desired. Pour into greased loaf pan or lined muffin tin. For loaf bake for 55-60 minutes for muffins bake 22-25 minutes or until a tooth pick inserted near center comes out clean.

Blueberry Muffins (variation on the theme)

Same as above but make the following substitutions:

Instead of bananas, use 1C of Greek blueberry yogurt (or plain if that is all you have)

Instead of chocolate chips, use frozen blueberries.

Top with sprinkle of sugar.

Apple Cinnamon Muffins (another variation)

Instead of bananas use 1 C. plain (or vanilla) Greek yogurt

Instead of chocolate chips use diced apple

add a couple of dashes of cinnamon.

Top with a sprinkle of sugar and or cinnamon.

If you love these muffins as much as my kids do, you can mix up batches of the dry ingredients into zip lock bags. Might as well, while you have everything out. Then when it is muffin time, simply choose which type you're going to make, throw in the wet stuff and mix it up. One other tip is to really fill those muffin cups up - don't skimp. This recipe should make 12 generous sized muffins - so, no batter left over, just fill 'em right up!

Enjoy!