Gluten Free Buttermilk Berry Muffins

These muffins are soft and fluffy.  I send them to school with my oldest daughter as a snack to replace the fruit grain bars that contained gluten. If you aren't watching gluten you should be able to sub you regular flour back in for the amount I put here. 

Gluten Free Buttermilk Berry Muffins

2 cups flour (I used Jules GF flour)

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup frozen berries (I used blueberries and raspberries)

1/4 teaspoon salt

3/4 cup buttermilk

1/3 cup canola oil

2 eggs

Combine dry ingredients.

In separate bowl mix together liquid ingredients.

 Add berries to flour mixture

 and mix until coated.

Dump into liquid and mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) I filled mine fairly full. 

Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

Eat now or freeze for another time.

Foodie Friends Friday Linky Party #78

Welcome to the Foodie Friends Friday 

HEALTHY CHOICES Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my CHEESECAKE PANCAKES!!

Hot Cocoa Mix

Hot Cocoa Mix

10 1/2 cups* instant milk (powdered)
3 1/2 cups powdered sugar
16 ounces plain dry coffee creamer
2 pounds* chocolate drink powder (like Nestle Nesquik)
1/4 cup cocoa powder

Mix together and store in airtight container. 

To use: Mix 3 Tablespoons (give or take) into a cup of hot water.  Add marshmallows on top if you like. 

Great to give as gifts.  Mix and spoon into treat bags or decorative quart jar/container. 

*Products change sizes over the years.  The chocolate drink doesn't come in 2 pound containers anymore but comes in smaller or larger sizes that work.  You can reduce or increase your other ingredients to match.