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Magic Muffins - Universal Gluten-Free Muffin Mix
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

By Scott Adams
Published on 07/26/1996
This recipe comes to us from Cams Mom in the Gluten-Free Forum. Just start with basic mix then a

This recipe comes to us from Cams Mom in the Gluten-Free Forum.

Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:

Basic Mix
½ cup brown rice flour
½ cup white rice flour
¼ cup Tapioca flour
¼ cup Potato starch flour
¼ cup Flax seed meal
2/3 cup Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Shortening

To this you need to add:
1 cup of something wet (sour cream, banana, yogurt, apple sauce)
2 eggs


Banana Chocolate Chip
Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
add choc. chips. or nuts if desired

Use 1 cup of sour cream for the wet ingredient
add blueberries
sprinkle a little sugar on tip
add a little vanilla to the wet ingredients on this one

Apple Cinnamon with Crumble Topping
Use 1 cup plain yogurt for the wet ingredient
1 apple cut into small chunks
add in cinnamon with dry ingredients

For crumble topping use:
1 tablespoon butter (or sub)
brown sugar
almond meal
a little gluten-free flour
mix it together and sprinkle on each muffin

The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.

Then bake at 350F for about 25 minutes (until a toothpick comes out clean).