Gluten Free Muffins

• 1 cup sugar
• 1/2 cup vegetable oil (canola preferred)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg (optional)
• 1 teaspoon gluten-free vanilla extract
• 3 large eggs
• 2 cups Gluten-Free Multi-Purpose Flour
• 1 teaspoon xanthan gum
• Up to 1 1/2 c. additions
• scant 3/4 cup milk
• extra sugar (pref. large crystals) as topping

1. 1. Preheat the oven to 375u0b0F. Grease a 12-cup muffin pan.
2. 2. Stir together all ingredients except milk and additions.
3. 3. Beat in milk 1/4 at a time, scraping the bottom and sides of the bowl after each addition.
4. 4. Continue beating at medium speed about 1 minute or until batter thickens slightly.
5. 5. Add additions and stir gently.
6. 6. Spoon into prepared muffin tin and sprinkle with sugar.
7. 7. Bake 18-22 minutes or until golden on top. Remove and let cool 5 minutes before enjoying.

sugar, vegetable oil, salt, baking powder, nutmeg, vanilla, eggs, flour, xanthan gum, additions, milk, extra sugar

Taken from www.epicurious.com/recipes/member/views/gluten-free-muffins-50145065 (may not work)