Ingredients:
3 cups gluten free flour
1 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup plain yogurt*
2 large eggs
8 T unsalted butter, melted and cooled
*I didn’t have yogurt so I used 3/4 cup sour cream and 3/4 cup milk.
Directions:
- Preheat oven to 375 degrees.
- Line a muffin tins with muffin paper or generously coat with vegetable spray.
- Mix the dry ingredients in a large bowl.
- Whisk the yogurt and eggs in a medium bowl.
- Gently fold together with a rubber spatula until well combined.
- Fold in the melted butter.
- Add 1 cup of blueberries or raspberries or chocolate chips etc if desired.
- Use a large ice cream scoop or a measuring cup to divide the batter evenly among the muffin cups.
- Bake until golden brown and an inserted toothpick comes out clean 25-30 minutes.
- Let them cool for 5 minutes and then flip them out to cool on a wire rack.
Have you ever made these with just milk? Instead of the yogurt etc as I could only use rice or hemp milk. Do you think that would change them at all?
It would be worth a try! Or you could try some rice yogurt–
I can’t remember all the different allergies you all have, but I’ve seen coconut yogurt, almond yogurt, and soy yogurt.
I had NO IDEA there was rice yogurt! Do you know where they sell it??? We can’t have coconut, almond or soy. Jade is severely allergic to coconut, Jade and I are both severely allergic to almond and I am allergic to soy… 🙂 If I only had to cook for one person it would be easier but cooking for all three of us with different allergies it gets more difficult. 🙂
these stores maybe your husband can check out Whole Foods next time he’s in that area!