I love the muffin. It tastes delicious for about three days. After that it starts to get dry and that would be when frosting might come in handy. But, honestly, I still would rather dip it in my tea instead.
Now, don't think that all I will be posting is gluten free. My family still enjoys their cakes and cookies...
Peanut Butter Gluten Free Muffins
1 1/4 cups all purpose gluten free flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter
1/3 cup peanut butter
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 350F. Grease a 12 cup muffin pan -standard size.
Mix dry ingredients, set aside.
In a large bowl beat butter, sugar and peanut butter. Add vanilla and beat three minutes. Add eggs one at a time and beat for one minute after each addition.
Beat in dry ingredients alternately with milk ending with dry mixture. Divide amongst muffin cups evenly. Smooth out tops with a wet finger.
Bake 20 to 25 minutes.
Frost if desired.