Bob’s Basic Gluten Free Muffins

This basic muffin base is ready for you to add your favorite fruits, nuts and spices.

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Votes: 270
Rating: 2.91
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Servings 6people
Submitted By Bob's Red Mill Natural Foods
This basic muffin base is ready for you to add your favorite fruits, nuts and spices.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 270
Rating: 2.91
You:
Rate this recipe!
Servings 6people
Submitted By Bob's Red Mill Natural Foods
This basic muffin base is ready for you to add your favorite fruits, nuts and spices.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F degrees. Lightly spray muffin tin with nonstick vegetable spray, set aside.
  2. Cream together sugar and shortening; beat in eggs. Mix together flour, salt and baking powder. Add flour mixture to egg mixture alternately with the milk. Don't overmix. Stir in vanilla.
  3. Pour into prepared muffin tins. Bake approximately 20 minutes or until done.
  4. Makes 6 muffins.
Recipe Notes

This is a basic muffin recipe which allows you to add your favorite flavorings and mix-ins.

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

11 thoughts on “Bob’s Basic Gluten Free Muffins

  1. Joy M

    I really liked using this base. To make the muffins the way I like it, I made it with the addition of flax mill, used coconut oil instead of vegetable shortening and rice milk instead of dairy. I used bananas to sweeten. I blended gently my strawberries and blueberries to give it a nice flavor and oddly enough added a hint of cinnamon. They are amazing. The berries were powerful enough to keep the banana from over powering the muffins. Magnificent base. Thanks.

    Reply
    1. Recipe Specialist

      The addition of Xanthan Gum is not necessary for this recipe due to the eggs acting as a binding ingredient. However; if you choose, you may add 3.4 tsp of Xanthan Gum per cup of flour.

      Reply
    1. Recipe Specialist

      Yes, this recipe can be prepared with an egg replacer of your choice and applesauce as a substitute for the shortening.

      Reply
    1. recipe specialist

      Hi Sharon,
      You can substitute almond milk with this recipe cup for cup. You do not need to make any further adjustments.

      Reply
    1. recipe specialist

      Hi Faith,
      We’ve calculated the calories to be approximately 210 for 1 muffin which weighs 80 grams (about 3 ounces).

      Reply

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