*1 and3/4 cups of gluten-free all purpose flour (I prefer Bob's Red Mill)
*1/4 cup sugar
*2 teaspoons baking powder
*1/2 teaspoon salt
*1 beaten egg
*3/4 cup milk (If milk/dairy-free, use LACTAID milk)
*1/3 cup cooking oil

In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combin egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin cups, or line with paper bake cups; fill 2/3 full. Spoon 1 teaspoon of jelly atop the batter in each muffin cup before baking. Bake in a 400* oven for 19-25 minutes or till golden. Serve warm. Makes 10 to 12 muffins!

ENJOY!!

Thank you, your recipe sounds yummy!

I did not realize that we Celiac's could "buy" all purpose gluten-free flour...... what a relief I get so tired of cooking with 3-4 different flours...... I look forward to trying your muffins.

Hi Ashley, I wanted to let you know I tried the muffins tonight, they turned out.... OH SO GOOD!!! I used the Bob's Red Mill all purpose flour too and used Blackberry jelly. I have been missing and craving muffins for a couple of weeks and it really hit the spot!

Thank you so much for posting this recipe.