Ingredients

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 teaspoons 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

How-To

Preheat oven to 360°F.

Add 1 cup of Hungry Harry’s Muffin mix in a bowl.

Add 2 teaspoons 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!