Servings: 10

10 ounces gluten-free flour 10 ounces gluten-free flour
4 ounces sugar (white, brown, coconut, or combination) 4 ounces sugar (white, brown, coconut, or combination)
1 Tbsp baking powder 1 Tbsp baking powder
½ tsp baking soda ½ tsp baking soda
1 tsp salt 1 tsp salt
¼ tsp ground nutmeg (optional) ¼ tsp ground nutmeg (optional)
1 cup milk (whole, almond, coconut, buttermilk) - cut in half if using applesauce or pumpkin 1 cup milk (whole, almond, coconut, buttermilk) - cut in half if using applesauce or pumpkin
½ cup oil (olive or coconut) - cut in half if using applesauce or pumpkin ½ cup oil (olive or coconut) - cut in half if using applesauce or pumpkin
2 eggs - cut in half if using applesauce or pumpkin 2 eggs - cut in half if using applesauce or pumpkin
1 cup add-ins (dried fruits and nuts, bananas, blueberries) 1 cup add-ins (dried fruits and nuts, bananas, blueberries)
Various spices - depending on add-ins (cinnamon, ginger, cloves, etc.) Various spices - depending on add-ins (cinnamon, ginger, cloves, etc.)

Preheat oven to 425 deg F.
Line a standard muffin tin with liners.
Combine the dry ingredients in a large bowl using a whisk.  Form a well for the wet ingredients.
Combine the wet ingredients in a bowl using a whisk.  Pour into the large bowl well.
Gently fold the dry ingredients into the wet.  Use a rubber spatula to fold in any add-ins.
Fill the muffin liners ⅔ full.
Bake the muffins for 5 minutes at 425 deg F, then change the heat to 375.  Continue baking until the muffins are browned on top and a toothpick inserted in the center comes out clean (15 to 20 minutes).
Let the muffins cool for 5 minutes then turn them in the pan on their sides to help the muffin bottoms cool.
Enjoy!!