Okay, what I’d like to say is “look at my fantastic muffins with their nice plump berries and beautiful white cake,” but alas I can’t: it would be a lie. Those muffins pictured below aren’t my muffins. They are somebody else’s muffins.

Why would I post a picture of someone else’s muffins, you ask? Because I just accidentally deleted 197 photos off of my hard drive. Those pictures included my pictures of these field berry muffins (along with two new breads and some fantastic spicy oatmeal cookies – not too mention the snowstorm we had a week ago… Oh and the woodpeckers and the deer that have been hanging around since). Some days I hate technology. It’s not like I ever accidentally threw away a canister of film. (Yes I remember actual film – I am old enough to know why cell phones make that clicky noise when they record an image.) And if I had of picked up a roll of film, opened my cupboard, pulled out my bin and “accidentally” dropped it in the trash, after I realized what a silly a** I’d been, I could have laughed it off, reached back in and plucked it right out again, ready to mail to the developers. (Yes, I remember that too.) Somehow I don’t think I can reach into this black box of mystery humming along beside me and recover my digital files…

Anyway, I digress. I wallow. I resort to clip art.  You’ll just have to trust me when I say that this recipe results in moist and fluffy vanilla muffins ready for your own add-ins. Here we used a berry mix but chocolate chips or nuts would also be great.

When I make them again, which will be soon, I will take a picture – not delete it – and post it proudly for all to see.

Looking for gluten free muffin recipes? You might like these recipes from gfandme (and yes these are actual photos of gfandme’s actual muffins not reasonable facsimilies):

Strawberry Muffins

pina colada muffins

pumpkin muffins

Time: 30 minutes

Serves: 8

What you’ll need:

3/4 cup rice flour

1/2 cup almond flour

1/4 cup oat flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup sour cream

1/2 cup + 2 tablespoons milk

1 egg

1 teaspoon vanilla

1 cup frozen assorted berries

What you’ll do:

Preheat oven to 400 degrees and grease your muffin tin.

In large bowl, whisk together the flours and xanthan gum. Add baking powder, baking soda, and salt and combine.

In small bowl, beat together the sour cream, milk, egg. and vanilla.

Make a well in the centre of the dry ingredients and add the sour cream mixture. Mix just enough to combine.

TIP: For soft, fluffy muffins keep the mixing to a minimum. This is one batter that should be lumpy and fall into the muffin pan in thick gobs.

Now gently fold in the fruit.

Glob into muffin tins and bake in oven for 20 minutes.

TIP: If you take pictures for posterity, don’t delete them.

Photo credit: print master clip art

Gluten free recipes from Red Deer, Alberta, Canada