I first met Carol Fenster back in 2005 when we were both guest speakers at a national US celiac conference. Ever since that time, Carol has been one of my favorite gluten free cookbook authors. So I was thrilled to find out that she launched her new 2014 book – Gluten-Free 101.
I just tried her gluten free and dairy free muffin recipe and loved them! So I wanted to share Carol’s recipe with you!
As Carol says, “Muffins are one of the simplest, most fail-proof of gluten-free breads, so I suggest that beginners make them first to gain confidence. Plus, muffins are small, so they bake more quickly than a large loaf of bread and you have gratification in much less time.”
Use this recipe when you want a plain and simple muffin. Personally, I loved the taste of the blueberry lemon and raspberry. Just follow any of the variations below to modify this recipe to your tastes. With a good basic muffin recipe to build upon, many variations are possible. Enjoy! Read more