Cooking and Serving: 35 minutes | 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 ½ teaspoons baking powder
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (100 g) granulated sugar
¾ cup (6 fluid ounces) milk, at room temperature
6 tablespoons (84 g) unsalted butter, melted and cooled
¼ cup (84 g) honey
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda,.
salt, cinnamon and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the milk, butter,.
batter will be thick and smooth.
Divide the batter among the prepared wells of the muffin tin and shake from.
side to side into an even layer in each well.
Place the muffin tin in the center of the preheated oven and bake until.
with no more than a few moist crumbs attached, about 20 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes before.
transferring to a wire rack to cool completely.
Notes
Adapted from someone’s Grandma on Taste of Home
. Originally published on
the blog in 2015; more text resources added in 2023.
Nutrition information is approximate and should not be relied upon.
Cholesterol: 44mg | Sodium: 210mg | Potassium: 40mg | Fiber: 1g | Sugar: 15g |
Vitamin A: 239IU | Vitamin C: 0.04mg | Calcium: 55mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an