I realized last week that even though I tend to bake probably once a week, I haven't really shared baked goods here. I had to visit the office last week, so before I took off for Michigan, I made a batch of muffins. The idea was that I'd take one for the road, and Dani would have some here at the house while I was gone. I did eat one before I left, and thankfully I put 1/2 of the batch in the freezer because they got forgotten. It's not that they weren't good; we were just crazy busy!
I adapted this recipe, which I had made as a loaf before. I will definitely make these again, and so I everyone can have them, I made these gluten-free!
Makes 12 muffins
Mix the dry. Add the wet. Stir it just until mixed. Load up your muffin tin. Baker for 35 minutes or so (they should pass the toothpick test).
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.