Ingredients:
- 2
cup
Arrowhead Mills Gluten Free Pancake & Baking Mix
- 1
egg, beaten or egg substitute
- 1/4
cup
Canola Oil
- 1/4
cup
Honey
- 1
teaspoon
Baking Powder
- 1/4
cup
water
- 2
teaspoon
Vanilla Extract
- 1
teaspoon
Xanthan Gum
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Directions:
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Preheat Oven to 350 degrees. In a medium mixing bowl, blend dry mix with baking powder and xanthan gum. In a small mixing bowl combine the remaining ingredients. Add liquids to dry ingredients, stirring only until lumps are gone. Fill oiled muffin tins 3/4 full and bake for 15-17 minutes until done. For variety, add one or more of the following: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 cup raisins or other dried fruit (chopped), 1/2 cup chopped nuts, 1/2 cup coconut, 1/2 grated fresh apple.
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