Pudding Muffins:

I published this earlier, but I updated the recipe a little and got a picture, so I decided to re-do it!
They are super easy and we absolutely love them!
I hope you give them a try!

Right: Coconut Cream

Left: Strawberry Cream

2 cups flour
1 tsp. xanthan gum
1/2 cup sugar
2 tsp. baking powder
1 tsp. salt
2 pkg. (3.4 oz.) Instant Pudding mix, flavor of your choice
1 cup water
3/4 cup canola oil
4 eggs
1 tsp. vanilla extract

In a large bowl, combine flour, xanthan gum, sugar, baking powder, salt and pudding mix; set aside.
In another bowl, whisk together the water, oil, eggs and vanilla. Add to dry ingredients and mix well. Normally in muffins, you just want to mix until everything is moist and lumps in your batter are fine. But not with this muffin. You want to mix until there are no lumps. Fill greased or paper lined muffin tins 3/4 full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean. I usually leave them in about an 10 minutes or so after they are done, to get a crispier top, but the choice is yours! Place on a clean dish towel and cover with another towel to cool. Store in airtight container in the refrigerator.

Note:
-For the pudding: The choice is completely up to you. Combos that we have tried and like are:
-Vanilla/butterscotch
-Vanilla/vanilla
-Vanilla/chocolate
-Vanilla/lemon
-Banana cream pie
-Coconut Cream
-Strawberry Cream
Generally we like to do a flavor with vanilla, just because it helps to tone down the other flavor. But you can certainly just use two of the same flavor if you want. Again, the choice is up to you!
-These are good warm, but they are also great cold!