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I have now made these twice and I have to say they are better than regular flour muffins! I didn't change any thing other than adding my own spices 1 tsp cinnamon, 1/4 tsp cloves and 1/8 tsp nutmeg per 1 cup mix.

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lmbo March 28, 2011

Excellent recipe. I added extra sugar and was short some of the sweet rice flour so just added more white rice flour. I am high altitude so I used and extra tsp of baking powder and they turned out perfectly (very forgiving recipe for substitutions) Thanks for posting!

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RedHeadToToe April 07, 2011

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.

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T-nini September 04, 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!

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Cookin'-4-5 May 05, 2009

Now this is a good GF/CF recipie. I had been using the I can't believe it's not gluten cake recipie on this site however, I won't use that one again this one is the best I have tried and trust me, I've tried a lot.

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brandidt November 17, 2008

Great, just what I wanted, a muffin recipe that was gluten AND dairy free. I made it using a commercial GF flour mix, added pine nuts, finely chopped sundried tomatoes and herbs, and made 32 mini muffins. The friend I made them for will love them and even I find them yummy! This will give me more confidence to experiment, thanks! (Mar, Australia)

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Baking 4 mates June 10, 2006

I have been looking for a zaar recipe that is gluten and more specifically, sweet free. I have candida and was told to avoid all sweeteners except stevia, I made these muffins and they turned out great. I added carrot juice as the liquid and some nuts and grated zuchinni. Thanks a lot!

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Yola May 16, 2006

These muffins are great! I'm not the greatest baker and I can easily modify them to a number of different flavors including banana, pumpkin, coconut, banana, chocolate, lemon poppyseed and they always turn out great. I usually make 76 at a time and freeze what I won't eat in a day or two. Most people seem to just know me as "that girl who eats a lot of muffins" because this has been the best tasting snack to bring to work or out for the day that doesn't taste like some combination of cardboard and sawdust.

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lakehurst February 26, 2012

These are delicious. I make them often and share this recipe with fellow GF eaters from my keeper recipe collection. I like to add 1/2 t of cinnamon to help bring out the flavor of fruit I add to it.

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Pear 'n Ginger Girl September 26, 2011

So delicious! These compare favorably to anything with gluten. I like a bit more sugar, however, so I added more.

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TheScientist November 07, 2008
Gluten Free Dairy Free Muffins Mix