Simple Gluten Free Honey Muffins
A light and delicious gluten free honey muffin that mixes up quickly and tastes amazing.
Servings: 12 muffins
Calories: 172kcal
Ingredients
- 2 cups gluten free bread light flour mix
- 2 tsp. psyllium husk powder
- ½ cup sugar
- 3 tsp. baking powder
- ½ tsp. salt
- 1 egg
- 1 cup milk
- ¼ cup butter melted
- ¼ cup honey
Instructions
- Preheat oven to 375 F. Spray a 12 cup muffin pan with coking spray. Set aside.
- In a large bowl, stir together the flour mix, psyllium husk powder, sugar, baking powder and salt with a plastic whisk.
- In a medium bowl, stir together the egg, milk, butter and honey.
- Add the wet ingredients to the dry ingredients all at once. Stir with the plastic whisk until blended.
- Using a ⅓ cup measuring cup, fill each muffin cup ⅔ cup full with batter.
- Bake for 15 minutes.
- Remove from oven and let cool on a wire rack.
- Enjoy while warm.
Notes
- For best results, make sure your ingredients are at room temperature.
- These muffins mix up easily - but if the batter seems too runny, it's not! It's supposed to be quite thin.
- They freeze really well, just defrost in the microwave or at room temperature.
