Mornings are chaotic in our house, and pulling duty as a short-order cook to make sure the family is fed and I still have something gluten-free to eat is often a challenge. Here are muffins so absolutely light and airy that your family will think you’re fudging on your gluten-free diet.
Gluten-free Cinnamon Yogurt Mini-Muffins
- 1/2 stick unsalted butter, melted
- 1 egg, lightly beaten
- 1 cup vanilla or plain yogurt (make sure to check ingredients; avoid brands with natural flavor)
- 1 generous tbsp. Mexican vanilla
- 1 cup blended gluten-free flours or baking mix (I blend Pamela’s, generic gluten-free flour and brown rice flour in equal portions)
- 1 tbsp. baking powder
- 1 tbsp. cinnamon
- 1/4 tsp. salt
Blend butter, egg and yogurt with whisk until creamy. Add additional ingredients; stir with rubber spatula just until blended. Do not overmix muffins, as this makes them tough.
Drop by heaping tablespoonfuls onto prepared mini-muffin pan. Bake in preheated 350F oven for 25-30 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.
Serve warm or store up to three days at room temp. Can be frozen in single-servings.