I was looking for a basic muffin recipe I could easily convert to gluten-free and this was it! Instead of milk, I used 2 Tbsp buttermilk powder and 1 cup water. It's just a personal preference for buttermilk in my baking and it seems to help gluten-free baking stay more moist. I can't wait to use this as a spring board to exciting combos of fruit and nuts!
Easy to make I forgot the sugar but they were still good. i put a bit of coconut on the top. thanks for posting.
great basic, neutral muffin recipe--I've used it a few times with good results every time. for sweeter muffins, I double the sugar, but otherwise I wouldn't change a thing!
Made this vegan using egg replacer and added some flax seed, dried apples, and cinnamon. The texture was great and they are easily made vegan. However, next time I will add more sugar. My girlfriend wouldn't eat them because they weren't sweet.
These muffins are the best! I used 1 cup white flour, and 1/2 cup wheat flour... and oil instead of butter. Added some blueberries also. They cooked up light and fluffy but the tops were just a little bit crispy! So good!
I gave this recipe 4 stars. This recipe is just what I was searching for this morning for breakfast. My family really liked these muffins. I liked the recipe because it calls for such little sugar. I plan to try this recipe with splenda in place of the sugar. When I made my muffins I divided the batter into equal portions and used some dried fruit that I needed to use up. I used dried cherries in one batter and fruit medley in another batter. Thanks so much for posting a great muffin recipe. Christine (internetnut)
This recipe is very versatile. I suggest using paper cups, otherwise the muffins dry too quickly.
I will use this a lot.They are good
Thanks for sharing! My family loves chocolate chip muffins and these were great!