Artemis 10/274/2018 10/02/2018
These are fabulous! I pre-heated the oven at 400, and turned it down to 350 a few minutes after putting the muffins in. The topping seemed to be browning too much at around 20 minutes, so covered loosely with foil for the rest of the baking time.
prince 03/63/2017 03/05/2017
Amy 02/34/2017 02/04/2017
Couldn't tell it was gluten free. Great flavor & texture. Started oven on 400degrees, then dropped the temp. Recipe was perfect, no need to change a thing
Pat 12/336/2017 12/03/2017
Can I use bread mix
Tammy 07/182/2017 07/02/2017
Very tasty. My children greatly enjoyed them. I did not use white sugar but used a mix of xylitol and coconut sugar. I may use the higher temp idea for a better rise as suggested by Crystal.
Crystal 11/325/2016 11/21/2016
I know Sally's Baking Addiction recommends muffins at 425 degrees for 5 minutes and then turn down to 350 degrees for tall muffins. Wonder if that would work on these?
Sarah Rusby 08/236/2016 08/24/2016
Great flavor, can't really tell it's GF...but...it's pretty flat on top so it does affect the aesthetics. Definitely don't over fill because with the flat/no-rise thing they're not serveable it the looks matter. I'm thinking about trying with a little added baking soda.
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