Do yourself a favor. Pull out gluten-free flour, sugar, baking powder, baking soda, salt, and nutmeg. Find 5 plastic bags of the size you want. Line them up. Pull out the scale.
Make yourself a bunch of batches of this gluten-free muffin mix. You’re going to want to make many for yourself.
Combine the dry ingredients. Whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. When they are thoroughly combined, put the dry ingredients into a large plastic bag or jar. Label it “gluten-free muffin mix.”
When you are ready to make the muffins….
1 cup milk
1/2 cup oil
1 cup add-ins
Prepare to bake. Heat the oven to 425°. Line a standard muffin tin with liners.
Combine the wet ingredients. In a large glass measuring cup, whisk together the milk, oil, and 2 eggs. When they are thoroughly beaten together, pour them into the well in the dry ingredients.
Finish the batter. Gently, fold the dry ingredients into the wet, making sure that everything is entirely combined. Use a rubber spatula to fold in any add-ins here. (If you are using a wet add-in like berries or bananas, see note in the post.) Fill the muffin liners ⅔ full.
Bake the muffins. Bake the muffins at 425° for 5 minutes, then change the heat to 375°. Continue baking until the muffins are browned on top and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Pull the muffin pan out of the oven. Let the muffins cool for 5 minutes, then turn them in the pan until each muffin is sideways. This will help the bottoms of the muffins to cool entirely.
Cool until room temperature, about 20 minutes. Eat when you want.
Makes 9 to 12 minutes, depending on the size of the muffins you make.