Gluten Free Muffins

Gluten Free Muffins

Ingredients:

• 1 Teaspoon Xantham Gum
• 1 3/4 Cups Gluten Free 1:1 Flour Blend
• 2/3 Cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon salt
• 1/4 Cup Vegetable Oil
• 1 Egg
• 1/2 Cup Milk
• 1 Teaspoon Vanilla Extract
• Optional up to 1 Cup Blueberries, Chocolate Chips, or whatever mix in you like for muffins. 

Instructions:

1. Preheat oven to 400°F.
2. Sift or stir up or if your flour blend is in a large jar like mine lightly shake the flour blend to redistribute its components more evenly. This is important for any gluten free baking. 
3. In a large bowl blend together the flour blend, xantham gum, salt, sugar, and baking powder. 
4. In a small bowl whisk together the milk, vegetable oil, milk and vanilla extract. 
5. Create a well in the middle of the dry ingredients. Using a wooden spoon, mix everything together until all the flour is incorporated. If adding blueberry or chocolate stir in now. 
6. Grease or line with baking paper 12 muffin cups. 
7. Fill each muffin cup 3/4 full. I like to use an icecream scoop to aim for more evenly sized muffins. 
8. Bake in preheated oven for 20-25 minutes, until tops are golden and bottoms are just lightly browned. 
9. Cool on a wire rack. Then store in a sealed container. Will keep for up to 4 days. 

Enjoy! 

Notes:

I use Our Complements brand gluten free flour blend right now. 

Even if your gluten free flour blend contains xantham gum I would still add in the extra just to help create a better a better muffin texture. 

Vegetable oil like canola or sunflower or similar low taste oils is best for this recipe instead of butter, as the vegetable oils tend to be more liquid at room temperature which helps the muffins retain moisture and a better texture. Trust me I use butter literally any chance I get, so when I suggest a veg oil, it's because it really does work better.