muffins: gluten free

Gluten Free muffin base: bake 350ºF 25 minutes

DRY

1 1/2 cups gluten free flour 
1/2 cup almond flour 
2 tsp baking powder 
1/2 tsp salt 
1/4 tsp spices your choice: nutmeg, cinnamon,

WET

2 eggs 
1 cup sugar (using allulose) 
1/2 cup butter melted 
1 cup plain yogurt non greek ( add liquid to loosen if you only have greek)
1 TB lemon juice 

ADD INS: 

1 cup shredded apples or pears
1 cup berries
chocolate 

poppy seeds

MAKE

Melt the butter an set aside. 

In a bowl or stand mixer, add the eggs and sugar and beat until light and fluffy. 

Once the melted butter is cooler add it to the mixer with the eggs and sugar. Drizzle in slowly to incorporate without breaking. 

Follow with the lemon juice and stir to combine without deflating the eggs.

 Next, time to add in the dry mixture and yogurt in thirds - remember to scrape the bowl to and mix again to combine any dry bits. 

Now is the time to add in the goodies you'd like in the muffin. 

I am adding in pears, dark chocolate and crystal ginger.