Christmas Morning Muffins

In avoidance of the usual hustle and bustle of the busiest shopping day of the year, I spent quite a bit of today in the kitchen.  I was in a holiday mood, so I thought I'd try to come up with something that will be appropriate for breakfast Christmas morning.
These are light, fluffy, sweet muffins.  In two variations!  The candy cane muffins are pictured above.

1 3/4 c. GF AP flour OR Fancy Flour Blend OR
2 Tbsp potato starch
1/4 c. + 2 Tbsp tapioca starch
1/4 c. sweet rice flour
1/2 c. white rice flour
1/2 c. millet flour

1/3 c. sugar
2 tsp. baking powder
1/2 tsp salt
3/4 tsp xanthan gum
1 egg
1 Tbsp. vanilla
1/4 c. oil
1/4 c. milk
3/4 c. egg nog
1/2 c. Heath Brickle Bits or Andes Peppermint Crunch Baking Bits
Sparkle sugar for sprinklingPreheat the oven to 350 degrees.  Line 12 muffin cups with paper liners.  (Keep in mind that using any candy mix-in or chip will tend to cause your muffins to stick to the wrappers.  If this bothers you, forgo the wrappers and use nonstick cooking spray.)
In a large bowl, sift together flour, baking powder, salt, sugar, and xanthan gum.
In a small bowl, whisk together egg, oil, milk, egg nog, and vanilla.  Make a well in the dry ingredients and pour in the egg mixture.  Stir until just combined.  Stir in the brickle bits or peppermint bits.
Use a 2 oz. disher or fill each paper liner 3/4 full of batter.  Sprinkle sparkle sugar on top and bake for 20 minutes until set and just slightly golden.
Both versions are tasty - but I think the peppermint ones may be MY new favorite muffin.
They're so light and airy, it's pretty easy to have two.  Or three.  Enjoy!


  1. Hi! Just wanted to let you know I included your muffins in my post, "An Allergy-Friendly Christmas Breakfast" today. :)

    Happy holidays!
    Lisa @ Allergy Free Vintage Cookery

  2. Thank you so much!! I appreciate being included in such good company.


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