Servings: 12 muffins
2 cups Highwood Crossing Gluten-Free All-Purpose Flour
½ tsp. baking soda
¼ tsp. salt
1/2 cup sugar
2 large eggs
1 ½ cup buttermilk
4 Tbsp. Highwood Crossing Organic Canola Oil or ¼ cup melted butter
1 tsp. vanilla extract
1 cup berries or grated apple
Preheat oven to 375°F.
Line a muffin tin with paper cups.
Whisk eggs, buttermilk, oil and vanilla in a bowl.
In a separate bowl add soda, salt and sugar to Highwood Crossing Gluten-Free All-Purpose Flour. Mix dry ingredients and above wet ingredients until incorporated.
Fold in fruit and spoon batter evenly into muffin tins.
Bake for 20 -25 minutes or until golden and firm to the touch.
Let cool on a baking rack and enjoy