Recipe by Terry Walker
"My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time."
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white rice flour
all-purpose gluten-free flour
I made these wonderful muffins this morning for breakfast, and they were delicious, tender, and moist. I used coconut oil because that's what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp., but I'm sure it's good without it. I did not have pumpkin puree and am not fond of pumpkin, so I substituted Orange-Apricot Marmalade which gave it a delicious hint of citrus, and I added chopped walnuts and raisins. Since I wanted large muffins and had just purchased and received a hamburger bun pan from Amazon, I used that. This made six large muffins, so it would probably make a dozen regular muffins. My husband loved them, and you would not be able to guess they are gluten-free if you didn't know. Thank you for this recipe.
I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time, I'll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that, these were fine.
texture was good, but the flavor was poor. I will not be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Betsy's Best Gluten-Free Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 98
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