Gluten Free + Allergy Friendly Muffins
1 cup Hungry Harry's Muffin Mix (1/3 of a 17 oz package)
1 egg or egg replacer
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 of fruit or allergy-friendly chocolate chips
Preheat oven to 360°F.
Add 1 cup of Hungry Harry’s Muffin mix in a bowl.
Add 2 tablespoons of your favorite oil, 1 egg or egg replacer, 6 tablespoons of your choice of milk, and ½ teaspoon of gluten-free vanilla.
Mix until blended into a smooth batter. Fold in 1 cup of fruit, filling, or chocolate chips.
Fill any sized muffin tin 2/3 of the way full.
Bake mini muffins for 12-15 minutes. Bake larger muffins for 20-25 minutes.
Let them cool. Pop them out of the muffin tin and enjoy!