Don't Snicker...These are so scrumptious, we should rename them CANDY BAR MUFFINS.

You'll want to make "Mounds" of extras because they disappear so fast!

 

In a large bowl, combine and blend thoroughly:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1 1/2 teaspoons ground cinnamon

·         1/4 teaspoon ground nutmeg

·         2/3 cup shredded or flaked sweetened or unsweetened coconut

·         2 tablespoons packed light brown sugar (use 3 tablespoons, if using unsweetened coconut)

·         1/2 cup coarsely chopped dark raisins, or dried currants

·         3/4 to 1 cup mini chocolate chips (depending on sweetness desired)

 

In a small bowl, combine:

·         6 tablespoons (3/4 stick) unsalted butter, softened and beaten until fluffy

·         2 whole eggs, beaten lightly with a fork

·         1 cup sour cream (regular or reduced fat)

·         1/4 cup whole milk

·         1 teaspoon gluten-free vanilla extract

 

Add wet mixture to dry ingredients and stir well to combine thoroughly. Spoon into lined muffin

tins. Bake 350 degrees, 15 to 16 minutes.

Yield: Approximately 16 muffins