Anything And Everything Gluten Free Muffins

I call these anything and everything muffins because I came up with the recipe by combining what I liked about a bunch of "healthy muffin" recipes I have collected over the years.  The combination works well for those of us who don't like an over powering spicy  flavor and a too dry muffin which often happens if the muffin is too nutritious.  I like a combination of a "good for you muffin" and a tasty one. I  added a few ingredients that are very beneficial but don't take away from the flavor and kept the fat low by using low fat yogurt, applesauce, and buttermilk for moistness. See what you think. Feel free to leave out anything you don't care for and double up  on another ingredient to balance it out. Also substitutions work, If cranberries aren't your thing use raisins or dates, even prunes would be good. I used some canned pumpkin but if you want to leave it out just use extra applesauce.  See how this goes, that's why I call them anything and everything.  Let your imagination be the guide!

Recipe:

1 1/2cups gluten free all-purpose baking mix
1/2 cup gluten free oats
1/4 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all spice

Mix these dry ingredients in a large bowl.

Then mix the following wet ingredients in a separate bowl and add to the dry ingredients and mix until just moistened.

2 extra large eggs
1/4 cup maple syrup1/4 cup butter milk
4 ounces plain yogurt (gluten free)

1/2 cup canned pumpkin
1/2 cup applesauce

1 small apple, diced
1/2 cup craisins or any dried fruit , roughly chopped
4 ounces butter, melted
2 tablespoons canola oil

Bake 350 degrees for 22-24 minutes in greased muffin tin. Makes 12 large muffins

The gluten free all-purpose baking mix is available at:http://www.glutenfreebakingmixes.com