It is soup weather. What goes wonderful with soup is… muffins. This is a fluffy, fruit filled gluten free muffins perfect for such occasions.
- 1 egg
- 1/2 cups water or milk
- 1/2 cup butter or margarine
- 1 3/4 cups all purpose gluten free flour (Cup4Cup flour)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 t. baking powder
- 1 t. ground cinnamon
- 1/2 t. salt
- frozen or fresh berries (blueberries, blackberries and raspberries– strawberries don’t do so well)
Mix all the ingredients together including some of the berries (leave some for a later step).
Let it sit for short while (about 10 minutes)
Add spoonfuls of the batter into muffin tins (about 3/4 full).
Take some of the leftover berries and place them on top of the batter (about 3 berries). Gently push the berries into the batter so that they don’t fall off during the baking process.
Bake at 400 degrees for 20-25 minutes (until the tops are golden brown).
Let cool a short time and then enjoy!!
They are delicious still a touch warm with a pat of butter in the middle.
Watch them disappear!!