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For muffins you will need:
6 Tbs soften butter*
2 eggs, lightly beaten
½ Tsp gluten-free vanilla
1 cup Milk*
Add-Ins: ¾ cup of dried fruit, nuts chocolate chips or other ingredients.
Preheat oven to 350°. Line muffin tins with muffin papers. Beat together butter, eggs
and vanilla. Stir in mix and milk. Fold in desired fruit or nuts. Spoon batter into
muffin cups and bake 16 minutes or until cake tester comes out clean. Turn onto
rack. Cool completely. May be frozen. Makes 12-15 muffins.
* For lactose-free recipe, replace butter with vegetable oil. Use fruit juices in place of milk.
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