Gluten Free Quick Muffins Recipe

1/4 cup sugar
2 Tbsp canola oil
2 eggs
1 cup gluten-free flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
1/4 tsp vanilla

Preheat oven to 350 degrees and lightly spray 8 muffin tin cups with non-stick cooking oil or line with paper cupcake liners.

Put sugar and oil in a bowl and beat with an electric mixer until creamy, then add eggs, continuing to beat with mixer until eggs are blended in.

In separate bowl, sift together the flour, salt, and baking powder.

Sprinkle a little of the flour mixture into the creamed egg mixture, stirring, then add a little milk, stir, and continue alternating between adding flour and milk into the egg mixture. Stir ONLY until combined - do not over mix. Finally, stir in the vanilla.

Pour even amounts of the muffin batter into the muffin cups (about 2/3 full each.)

Bake in preheated oven for 15 to 18 minutes. Remove and let cool slightly before tipping muffins out.