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By Beth Hillson
Makes 18 To 20 Muffins
I cannot tell a lie, these muffins are presidential, inspired by George Washington’s birthday, and they are quick to make. Using Gluten-Free Pantry Muffin and Scone Mix cuts the preparation time in half. And while I love fresh cherries, they are not in season when George’s birthday rolls around. So I used frozen cherries, chopped and thawed. It’s another time saver and makes it that much easier to enjoy these gluten free muffins anytime. So whether you are celebrating the Presidents’ Week or just hankering for something chocolate and cherry-flavored, give these a try.
1 box Gluten-Free Pantry Muffin & Scone Mix
¼ cup unsweetened cocoa powder
1 cup unflavored Greek-style yogurt
1/2 cup milk
1/3 cup vegetable oil
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup fresh or frozen dark sweet cherries, pitted and chopped
3/4 cup miniature semisweet chocolate chips
Preheat an oven to 375 degrees F. Line 18 muffin cups with paper baking cups.
Combine the mix and cocoa powder in a large bowl, and whisk well to dissolve any clumps of cocoa. Set aside.
Whisk together the yogurt, milk, vegetable oil, eggs, and vanilla extract in a bowl until blended. Pour the mixture into the dry ingredients. Stir just until combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling three-quarters full.
Bake until a toothpick inserted into centers comes out clean, about 20 to 22 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature. Reheat briefly or enjoy at room temperature.