I love ugly muffins. I call them that because they’re not the perfect, dome-top muffins you might find in a bakery. They are made with gluten-free grains, and that makes the batter a little different. I don’t try to correct the shape of the muffins or round them before they’re baked because I’ve found the little peaks all over the top add some crunch to the muffins which I love. They’re delicious and healthy, so ugly is no matter!

I use Beth’s recipe as the base for these muffins, and I add different fruit and spices to mix things up. On her recommendation, I tried some dried fruit this time. I used organic dried cherries, cranberries, and apples along with some cinnamon and nutmeg. They taste wonderful, and they’re great for keeping on hand for a quick, healthful, homemade snack.

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