Scoop batter into each muffin tin so it is filled half way full.
Bake for 18-20 minutes until done.
Remove and put each muffin on a cooling rack.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.