Betsy's Best Gluten-Free Muffins Recipe Reviews - (Pg. 1)
Reviewed: Feb. 2, 2014
texture was good, but the flavor was poor. I will not be making this again!
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Cooking Level: Professional

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 11, 2014
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.
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Cooking Level: Intermediate

Home Town: Crowville, Louisiana, USA
Living In: Rayne, Louisiana, USA

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