More Recipe Reviews

15 Dec

This past week I baked two more goodies from The Allergen-Free Baker’s Handbook.

First are the Gingerbread Muffins:

These are super tasty moist muffins that are egg, dairy, and gluten free. Great for breakfast or a snack!

Up next are the Chocolate Chunk Blondie Bars:

These taste just like the gluten/dairy filled ones, but are much better for you!

I’ll definitely be making both of these again.

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Posted by on December 15, 2011 in baking, dairy free, food, gluten free


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