Gluten-Free Muffins
Servings: 12 Muffins
Ingredients:
2 cups (500 mL) Highwood Crossing Gluten-Free All-Purpose Flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 large eggs
1‐1/2 cups (375 mL) buttermilk
1/4 cup (60 mL) butter, melted
1‐1/2 tsp (7 mL) vanilla extract
Variations:
Blueberry Lemon ‐ 1 cup (250 mL) fresh blueberries + 2 tsp (10 mL) lemon zest
Cranberry Orange ‐ 1 cup (250 mL) fresh cranberries + 2 tsp (10 mL) orange zest
Method:
1. Preheat oven to 375°F (190°C).
2. Line a muffin tin with paper cups or grease.
3. Mix dry ingredients in a large bowl.
4. Whisk eggs, buttermilk, butter and vanilla in second bowl.
5. Add wet ingredients to dry until incorporated.
6. Add fruit and zest of lemon or orange and fold in to batter.
7. Spoon batter evenly into muffin tin and bake for 20 minutes or until golden and
firm to the touch.
8. Let cool on a baking rack.