Who doesn’t like a muffin?

Not anyone in my family. 

But, if the presence of gluten or wheat in muffins keeps them from being a presence in your diet don’t despair. I have found to Miss Roben’s gluten free muffin mix to be the best I’ve tasted. I’ve also experimented on adding quite a few things to these gluten free muffins, taking them from sweet to savory.

The basic directions tell you to grease your muffin tin or use cupcake papers. I have found that the cupcake papers work best. Not only are you not adding fat to the muffin, but the cupcake liners make the muffin easy to hold and fun to eat.  

Also, the basic gluten free muffin mix calls for whole milk and eggs.  If you are trying to keep your muffins dairy free as well as gluten free, just use 1 cup milk substitute for the 1 ¼ cup milk and use 2 tsp baking powder and 4 tbsp water for the eggs.

Empty your Miss Roben’s muffin mix into a bowl.  Add 1 ¼ cup whole milk, ½ cup oil and two large eggs.  Blend well with hand mixer.  Now for the fun. (Read the rest of the article )

Happy baking.

Wishing you the best of health

Cheryl Krause
AllergyStore.com
800 771-2246