Maybe this is the one that you are looking for? Quick, Easy and Delicious!! recipe is posted over on the KT Gathering Place along with a picture. I made them this morning and have many times, using other fruits, cranberry and orange is our favourite with blueberry a close second. BLUEBERRY MUFFINS Posted by ivamae (My Page) on Tue, Aug 10, 10 at 10:06 Blueberry Muffins - makes 9 large ones. The batter is very thick 1 1/2 cups all purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2. Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4. Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. It is so very easy and they freeze well, too.

Here's how it went down. I took inspiration from Lizbeth's pineapple coleslaw post and used the pineapple chunks in coleslaw I made for my dad. He loved it. I found a box of raisins I also had to use up so I marinated the raisins in pineapple juice and rum overnight. I made the muffins this morning. I strained out the marinating juice and topped it off with half and half to get 1/3 cup. I followed the recipe more or less as-is other than that, except I didn't top them with maple syrup, I didn't want them to get that sticky. Instead, I added 1 TBLSP maple syrup to the batter. I topped them with sugar in the raw instead, which I often do for muffins. Here's a photo. I'm starting a "Muffin Monday" tradition. I don't have to be at work first thing on Monday's and making them on Mondays will give me enough to last the week with my morning or afternoon coffee. I also share them with my landlady, she does a lot of nice things for me, and she said no need to repay her other than keep her supplied with muffins! These rum raisin muffins were just OK. If I do it again I will skip the pecans, they're expensive and didn't add that much to the flavor. I guess maybe toasting them might make a difference but I don't much care for nuts in muffins anyway. They are OK just out of the oven but don't keep all that well. I'd double the rum (I used 1 TBLSP) and use 1.5 cups raisins, and use brown sugar for the sweetener.

No GF cake or muffin recipe to offer, but I do think it would be a good idea to copy and save the recipe to your own files when you find one you like. I can share this one for brownies, tho - you could swap out the butter and use GF flour, I think... 1 Dish Cocoa Brownies 1 cup + 2 Tbsp. sugar 1/2 cup softened butter,margarine, veg/olive oil - or a mixture 2 eggs + 1-2 Tbsp. water 1/4 tsp. salt 1-2 tsp. vanilla(to taste) 1/2 cup cocoa powder 1/2 cup flour 3/4- 1 cup chopped nuts* (optional) Preheat oven - 350F Grease a 9x13 inch baking pan for thin brownies, 8 or 9 inch square pan for thick ones. In a bowl, blend cocoa, salt & sugar , then add shortening & mix very well, then add eggs, water & vanilla & beat until slightly fluffy. Add flour & mix until smooth.Pour into prepared pan & sprinkle nuts(if desired) on top.Bake 20-30 minutes, or until edges pull away from sides of the pan & top no longer appears moist.Chill before cutting. Top brownies - if desired - w/ this glaze: 1/2 cup semi sweet choc. chips 2 Tbsp. butter or margarine 1 Tbsp. honey or corn syrup Melt everything together in a small pan over very low heat, stirring well until smooth.Drizzle(prettier) or spread over brownies while warm.

Hm... Meyers are half orange, and sweetish, if you have one. Though I've just realized, I buy a specific OJ because it's pretty tart. Fresh squeezed at home tastes like candy to me, and most of the bottled does too, so the others might be right that it's impossible, but if you're up for taking a chance, you could sqeeze the lemon, taste the juice, and add sugar a pinch at a time until it has a flavor you like. Or, if you're not after cake-like sweetness, just go for it. The baking soda should offset the acidity. Or if the lemon is super acidic, add another pinch of soda. It will puff, so don't add too much. Oh, but don't use bottled lemon juice, unless it's fresh squeezed. The stabilized kind is too processed.