M A K E S 1 2 M U F F I N S
This is a basic muffin recipe that you can modify to suit your taste. It's pretty simple, and sometimes that's exactly what you need. Feel free to add our own personal touch: replace the lemon zest with orange zest; add a teaspoon of your favorite extract; or add ½ cup of any of the following after you have mixed the batter: chopped nuts, finely chopped dried fruit, or chocolate chips.
2 large eggs, at room temperature
¾ cup 1% milk (cow's, rice, soy, potato, or nut)
½ cup canola oil
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
2 cups Sorghum Blend
¼ cup Expandex modified tapioca starch, or ¼ cup Sorghum Blend
¾ cup sugar
1 tablespoon baking powder
1½ teaspoons xanthan gum
1 teaspoon salt
Place a rack in the middle of the oven. Preheat the oven to 375ºF. Generously grease the cups of a standard 12-cup nonstick (gray, not black) muffin pan or line them with paper liners and coat with cooking spray.
2 In a medium mixing bowl, beat the eggs with an electric mixer on low speed until light yellow and frothy, about 30 seconds. Add the milk, oil, lemon zest, and vanilla and beat just until blended.
3 In a small bowl, whisk together the dry ingredients. With the mixer on low speed, gradually beat the dry ingredients into the liquid ingredients until the batter is smooth and slightly thickened. Divide the batter evenly in the muffin pan.
4 Bake 25 to 30 minutes or until the muffin tops are firm and the edges start to pull away from the pan. Cool the muffins in the pan 10 minutes. Transfer the muffins to a wire rack to cool another 5 minutes. Serve warm.