Gluten-Free Cinnamon Yogurt Mini Muffins

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 Muffins

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.

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