Gluten-Free Muffins

Eight ingredients

(I ended up not using the pear sauce)

are all that are needed to make these yummy

snack or breakfast treats.

I also didn't have the xanthan gum on hand.

They turned out fine.

This batter is extremely loose,

but somehow it magically transforms

into these delicious, dense muffins.

A folded piece of tin foil

on one side of the paper muffin liners

makes the heart shape.

I want my boy to feel the love in every bite!

Gluten-Free Magical One-Bowl Muffins

(Food Allergy Survival Guide)

3/4 C cornmeal                                    1/4 t xanthan gum

    1/4 C gf flour mix                                1 1/2 t baking powder

     1/4 t salt                                                 1/4 C sucanat or sugar

    1/4 C maple syrup                               3/4 C rice milk               1/4 C light olive oil

Place paper liners in muffin tins.

Combine dry ingredients in medium bowl

and whisk to aerate. 

Add wet ingredients and beat with whisk to blend well. 

Preheat oven to 375 degrees. 

Pour mixture into tins 3/4 full

and bake in center rack for 25 minutes.

Makes 10-12 muffins.



lunchbox love

Made from Scratch Mondays