Quick and Easy Gluten-free Muffins

Preheat the oven to 375°F and lightly grease a 4-cup muffin tin or line with paper liners.

Combine sugar and shortening in a large mixing bowl, then cream together until light and fluffy.

Add the eggs one at a time to the sugar-shortening mixture, beating well after each addition.

In a separate bowl, whisk together the gluten-free flour mix, salt, and baking powder.

Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients; stir until just combined.

Add vanilla and gently fold into the batter until no streaks remain.

Divide the batter evenly among the 4 muffin cups, filling each about three-quarters full.

Bake at 375°F for 18-20 minutes, until a toothpick inserted into the center comes out clean.

Cool the muffins in the tin for 5 minutes, then turn out onto a wire rack to cool completely.