I've been sharing these delicious gluten-free muffins with family and friends recently and have been getting lots of happy faces asking for the recipe...so here it is! They are delicious and very easy to make.
2 cups Bob's Red Mill Gluten-free Biscuit and Baking Mix
1 cup sugar (or less if you prefer less sweet)
1 tablespoon baking powder
1/2 teaspoon salt
2 organic eggs, lightly beaten
1 cup organic yogurt (plain or vanilla both taste good)
1/2 cup walnut oil
zest of 1 lemon (optional)
1 cup fresh or frozen berries (I used a frozen triple berry blend)
In a large bowl, combine flour, sugar, baking powder and salt. In a
small bowl, mix eggs, yogurt, oil and lemon zest. Stir into flour
mixture just until moistened. Fold in berries. Fill greased or
paper-lined muffin cups two-thirds full. Bake at 400 degrees F for
20-22 minutes or until center of muffin springs back when lightly
If you want to make muffins from scratch instead of using a baking mix, try the fabulous Gluten-Free Girl's recipe here.