Gluten-Free Fruit Muffins

• 2 cups Bob's Red Mill GF 1 to 1 flour (or substitute 1 cup of almond flour for 1 cup 1 to 1)
• 2 tsp baking power
• 2 tbl Bob's Red Mill Buttermilk Powder
• 1/2 tsp salt
• 1 stick (1/2 c) butter, softened
• 2/3 cup maple sugar or coconut palm sugar
• 2/3 cup erythritol or white sugar
• 1/2 cup eggbeaters or 2 large eggs
• 1/2 cup water or juice from fruit (below)
• 1 1/2 cups fresh or thawed fruit in small chunks: cherry, blueberry, cranberry, peach, apple, raspberry
• optional flavoring: vanilla extract, almond extract, or lemon or wild orange essential oil
• optional nuts: up to 1/2 cup of chopped walnuts, almonds, or pecans

1. Preheat oven to 400. Grease muffin cups or line with paper.
2. Mix together first four dry ingredients
3. In a large bowl, beat together butter and sugars
4. Combine eggbeaters/eggs into sugar and butter mixture
5. Mix in half of the dry ingredients. Mix in the water/juice and optional flavoring. Mix in the remainder of the dry ingredients until blended.
6. Gently mix fruit and nuts into the batter.
7. Spoon the batter into the muffin cups. Fill to 3/4 full.
8. Wet a spatula and smooth the top of each muffin. If desired, lightly sprinkle with additional coconut palm, maple, or white sugar.
9. Bake for 30 minutes. Check with toothpick test. Remove pan from oven. After 5 minutes, remove muffins to wire rack.

bobs red, baking power, buttermilk, salt, butter, maple sugar, erythritol, eggbeaters, water, cherry, vanilla, nuts

Taken from www.yummly.com/recipe/Gluten-free-Fruit-Muffins-1584010 (may not work)