Gluten Free & Allergy Friendly Muffins

Whether it's blueberries, chocolate chips, or cinnamon sugar, Hungry Harry's Muffin Mix tastes good with anything
you want to add to it - and, of course, is allergy-friendly!
 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 mini muffins

Ingredients

1 cup Hungry Harry's Muffin Mix (1/3 of a 17 oz package)
1 eggs, or egg replacers
6 tablespoons milk of choice
2 tablespoons oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)
1/2 teaspoon gluten free vanilla extract
1 cup filling of choice 

How To

Preheat oven to 360° F.
To 1 cup mix in a bowl, add 2 tablespoons of oil of choice, 1 egg or egg replacer,
6 tablespoons milk of choice, 1/2 teaspoon of gluten free vanilla.
Mix until blended in a smooth batter and fold in 1 cup of filling.
Fill muffin cups 2/3 of the way full, and bake mini muffins for 12-15 minutes, or larger muffins for 20 - 25 minutes.