Here’s what popped out of our oven this afternoon: yummy muffins that I can actually eat. They’re gluten/wheat, dairy, nut, soy, non-citrus fruit, and brown rice-free. Imagine that! Did you think it was possible? I didn’t. Here’s how to do it.
You start with Gluten-Free Pantry’s muffin & scone mix:
You follow the recipe on the back, which calls for the following:
6 Tbs. softened butter
1/2 tsp gluten-free vanilla
1 cup milk
You substitute olive oil for butter, orange juice for milk, and skip the vanilla. After you’ve followed the mixing directions and have spooned the batter into muffin cups, you pop the muffin tin into the oven. Twenty minutes later, voilà. Muffins, muffins, muffins. Muffins that even the most allergic of us all can eat. Yum.