These muffins took a few tries to get just perfect because, well, gluten-free baking is not for the faint of heart. I wanted these to be worthy of Valentine’s Day breakfast, which means that they needed to taste moist and sweet and more indulgent than they actually are. And finally, after a few tries that didn’t completely blow me away, my recipe tweaks finally resulted in total, mouthwatering success! *photos by molly winters ...see the slideshow here
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