My work involves baking and cooking for a health food store deli. We got so many requests for gluten-free options that I started adding gluten-free muffins to it.
Which sell for $2.50.
So someone thinks they're pretty good because we can barely keep them in when I finish the batches.
The muffins in our rotation now are: Blueberry, Orange, Banana Crunch Chocolate Chip and finally, Pumpkin Apple.
With the exception of the Orange flavored, I use Pamela's Baking Mix
. Here's a link to her site's recipe index:http://www.pamelasproducts.com/all-recipes/type/
I use the mix because 1) I don't really understand the science of using the xantham gum and blending with tapioca starch, rice flour, nut flours or what have you and 2) it's really easy and very delicious. It's not, in my opinion, an exact replica of a wheat flour-based muffin, but it's close and darn good in it's own right.
Pamela's also makes an Artisan flour blend that I'm think of experimenting with the Orange muffin - as right now the Orange muffin is technically a cupcake that I use a vanilla GF cake mix (and add organic orange extract and orange peel).
If anyone is interested in these recipes using the mix, I'll post them - they're not on her website.