Quickly Mix Muffins

 Fresh, hot muffins ready for your hungry family. These keep well on the counter for about 3 days. Refrigerate or freeze after that.

• 3 cups gluten free "biscuit" mix
• 1/2 cup sugar
• 2 eggs
• 1 cup water
• 1 tsp sweet spice blend or cinnamon

Preheat the oven to 375 degrees.

Line 12 muffin cups with papers or lightly grease your pan with non-stick cooking spray. Whisk together the dry ingredients. Using a fork, mix together the eggs and water. Add the wet ingredients to the dry until combined. Use a cookie scoop and fill the muffin cups no more than 3/4's full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Makes 12.

Now the fun part. Here are some variations. Let me know what you come up with!

You can use up to 3/4 cup of add-ins:

• Dried chopped fruit
• Chocolate chips, flavored chips
• Chopped nuts
• Fresh berries
• Gluten free rolled oats

You can also vary the liquid by changing the water and using:

• Apple Cider or Juice
• Pineapple juice
• Orange juice
• Gluten free flavored coffee creamers
• Soy milk or creamer
• Lemonade or limeade
• Flavored tea
• Coffee
• Chocolate milk or hot cocoa
• Cranberry juice

For another variation how about this:

Muffin Squares

Make the basic mix but leave out the sugar and add 1/8 tsp of savory herb blend of your choice. Spread the muffin batter in a greased 8"x8" square pan and bake at 375 degrees for about 20 minutes. Cut into squares to serve.