Gluten Free Dairy Free Muffins Mix

From: T-nini

On Sep 4, 2009

Awesome GF recipe! I made them with 1 1/2 c. mix with the wet ingredients and added choco chips. They were fabulous. So fluffy and moist. I am going to try sweet potato muffins next. Thanks for the recipe.

From: Cookin'-4-5

On May 5, 2009

Wow! Who knew a muffin with so little in it could be so good?? I mixed up a batch of mix using all regular rice flour, and 1/2 c. tapioca, and I used stevia instead of sugar. When I made the first set of muffins (double batch - 2 c. mix) I stired in 1/2 c. shredded coconut, cinnamon, cardamon, cloves, and nutmeg, a small chopped up apple, then used apple juice concentrate for all of the liquid. Beleive it or not, they were NOT sweet...at all. I was a bit disappointed. I wondered if it was because I hadn't used any sweet rice flour...maybe that makes some difference? So, with the last single (1 c. mix) batch left from the initial mix, I added 3 more of the micro spoonfuls of stevia to the dry ingredients. Then, I used 1/4 c. peanut butter for the oil, and 1/3 c. apple juice concentrate for the liquid, and added about 1/4-1/3 c. shredded coconut. These were SOOOO good. I tried a piece off the top of one hot out of the oven and ended up devouring the whole thing in no time flat! UPDATE: I have now made these several more times, and my favorite is to use 2 ripe, mashed bananas, NO oil, 1/10 tsp. cloves, 1/8 tsp. ginger, and just enough water to thin them out a bit (depending on the size of the eggs). They are soooo good. Makes me want to whip up another batch right now! Thanks for such a versatile recipe!

From: NickRhodes

On Jun 14, 2006

This is wonderful as a lemon cake!! I added frozen lemonade concentrate (thawed) for the liquid and it made the most incredible lemon cupcakes. It definetly does NOT taste dairy or gluten free! Since my family doesn't all share the same food allergies, it is difficult to find recipes that are good that everyone likes. And since our allergies are newly diagnosed, it is hard to get used to the new tastes. This one tastes totally full of gluten and dairy! And I used all brown rice flour, not tapioca flour (just because I didn't feel like going to the store). This is a great recipe that I highly recommend. However, I didn't care for it as an orange cake- only lemon.

From: Chickee

On May 20, 2007

I was so surprised at this! I didn't imagine it would be any better than other recipes, but it was. I made mini cupcakes for a high tea and added 2 tsp vanilla and another 1/3 cup of sugar. I iced them with pink icing and noone could tell they were gluten free! In a snap lock bag they lasted a few days- amazing for gluten free!