This is a great basic muffin recipe using Bob Redmill’s all purpose gluten free flour. I added fresh cranberries from our CSA. No one could tell that they were gluten free.
Preheat oven to 350°F degrees. Lightly spray muffin tin with nonstick vegetable spray, set aside.
Cream together sugar and coconut oil; beat in eggs. Mix together flour, salt and baking powder. Add flour mixture to egg mixture alternately with the milk. Don’t overmix. Stir in vanilla.
Pour into prepared muffin tins. Bake approximately 20 minutes or until done.
Makes 12 muffins.
This is a basic muffin recipe which allows you to add your favorite flavorings and mix-ins.