adapted from Gluten Free Girl (a must-read for those with gluten allergies - and she has a book! and another on the way!) to use the gluten-free blend - she calls for a cup each of sorghum flour, white rice flour and tapioca flour. I didn't see sorghum flour at Community, and so tried their gluten-free blend (rice, tapioca and xanthan gum, I believe?), which worked swimmingly.
Makes: Makes about 1 1/2 dozen muffins.
10 Tbsp. butter, softened
1 cup sugar
grated zest of a lemon
2 large eggs
3 cups gluten-free flour blend (or 1 cup sweet white sorghum flour, 1 cup white rice flour and 1 cup tapioca flour)
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ cups plain yogurt
1 cup fresh or frozen (don't thaw them) blueberries, raspberries, Saskatoon berries, blackberries.. or diced peaches, pears, apples, whatever you have that you want in your muffin
sugar, for sprinkling
1Preheat the oven to 375F.
2In a large bowl, cream the butter, sugar and lemon zest together with a spatula. (If you beat the mixture for awhile with an electric mixer, the muffins will not rise - stick to doing it by hand.) Add the eggs one at a time, mixing after each.
3Add a cup of the flour along with the baking powder, soda and salt, and mix well. Add half the yogurt and stir until combined, then another third of the flour, the rest of the yogurt and the rest of the flour. Stir in the berries, or whatever fruit you want to use.
4Divide the batter among muffin tins that have been lined with paper liners or sprayed with nonstick spray, filling them. (You'll get about 18-20 muffins.) Sprinkle the tops with sugar and bake for 25-30 minutes, until golden and springy to the touch.