Rosacea—No More Meds; My Skin is Clear

Since rosacea is not a life-threatening condition, it seems to be one of those diseases that researchers are slow to find a true cure for. At best, there is only a small fraction of medical research that focuses on helping rosacea suffers. There is speculation of the cause, but (to the best of my knowledge) there is no firm definitive answer that would lead to a cure for everyone who suffers. Medical science seems to be focusing more on the management of symptoms rather than eradicating the condition. We’re told to avoid trigger foods, exercise, sunlight, and hot beverages, among other things. Many of the things we’re told to avoid are actually good for us and shouldn’t be avoided for our overall health! There has to be a better way to manage this condition. Read on to learn how I successfully beat this horrible, embarrassing condition. This is my story of dealing with rosacea for somewhere around thirty-five years, until I finally found relief the natural way.

First, I’m not one to run to doctors all that easily. I admit that at times that’s not good, but nevertheless, that’s me. I had teenage acne for a number of years. My skin finally cleared up, but unfortunately not for long. I married when I was merely 17 years old—just when my skin cleared up from my years of acne. Then I started on birth control pills, and right away my blemishes returned. In fact, they stayed with me for around the next thirty (plus) years, until I found my own form of relief from my growing skin problems. I tried everything over-the-counter I could find to treat my acne and increasing dryness, redness, and skin sensitivity. Instead of getting better, it only grew worse and developed into an extreme case of rosacea.

Not knowing what I had, I experimented with over-the-counter products for about sixteen years until I finally broke down and visited a dermatologist. I was diagnosed with a severe case of rosacea and was prescribed the usual topical medication and also antibiotics. These helped a little, but the condition did not go away. Instead, it spread outward on my face and down to my neck. After a number of dermatologist visits and years passing by, I became a guinea pig for doctors, experimenting with different topical medications and antibiotics. My skin seemed to settle with a mild steroidal prescription topical cream and the antibiotic erythromycin because it had somewhat of an anti-inflammatory effect. I remained on that regimen for around fourteen years. However, my skin progressively got worse during that time, not better. Despite my medications, at times my face was as red as the red in our American flag. Forget avoiding trigger foods, exercise and sunlight. It was red all the time, no matter what! No doctor I saw had any other help for me, despite my continued and growing suffering. No doctor ever mentioned anything about diet nor examined me in any way other than writing prescriptions for my red, rough, dry, blistered face.

That’s when I decided to take matters into my own hands (which is not unlike me). Over the years, I did a lot of personal research about rosacea, but at this point I renewed my efforts. I read everything and anything I could find of rosacea research and success stories people had posted and tried to find my own approach for resolving this life-long embarrassing and uncomfortable skin issue. I did so many things in desperation that I could not recount everything here. Nor would I recommend some of the insane tactics that I tried. But I can reflect back and isolate key factors that I believe led to my overcoming this horrible condition. Here are the key points that helped me.

• First I learned about the acid/alkaline imbalance the body can develop. (Even though this is contrary to what I learned in medical school while working on my master’s degree in nutrition, I decided to explore this avenue anyway.) I purchased a comprehensive pH testing kit. This was not a one-time test of urine or saliva. The test involved testing urine and saliva numerous times each day for about five days. Then, according to the directions, I did a lot of mathematical computations. I learned my overall pH was about 5.3, which was EXTREMELY acidic! Hmmm.

• With the very low pH of my body, I found a number of websites that listed foods that have an acidic or alkaline effect on metabolism. I focused on trying to bring my pH back up to within the normal range. It’s not an easy endeavor and takes time, but it’s certainly not impossible. It’s an important step for your overall health, whether you have rosacea or not. It’s also speculated to be an important factor in fighting cancer. A few key tactics that worked well for me were: Adding a slice of fresh lemon to all water I drank, eating a lot of watermelon, avoiding sugar as much as possible, minimizing all refined foods, and focusing on eating most of my foods from the alkaline list and minimizing eating foods on the acidifying list. This involves eating a lot of fresh vegetables, so that was an easy step for me, because I thrive on salads.

• I drank a lot of water with fresh lemon added…not soda, very little coffee and a modest amount of tea (green tea seems to be OK).

• I started taking Evening Primrose Oil, which is good for people with skin issues.

• I started consuming “green” drinks or supplements. By this I mean those that ARE green, like barley juice, chlorella, spirulina, etc. I took tablets at first, then switched to powdered form and made it into a beverage because it was cheaper. One drink a day has been plenty for me. Needless to say, some of the mixtures were not pleasant to drink. Especially unpleasant to me was any mixture containing spirulina because the smell (and taste) reminded me of old fish tank water. Yuk. However, I DID ABSOLUTELY notice an improvement in my skin from taking the “green” foods. There are apparently many nutrients in them beneficial to the body and they helped in healing my skin.

• I started weaning myself off the antibiotics. This process took about a year (yes, really). Obviously, rosacea skin is so sensitive and gets used to whatever it’s routinely subjected to. Making ANY change sets off the condition. So, when I cut the antibiotics and had severe flare-ups, I took them again for a short while to calm down the skin. Then I would try the process again, of cutting back or omitting the antibiotics. I was on and off of them for a year before the skin finally accepted NOT having the antibiotics in my system and the flare-ups calmed down. Whew. Needless to say, THAT was a process I don’t care to repeat.

• After weaning myself off the antibiotics, I did the same with the prescription topical creams. That process also took time, as the skin seemed to be “addicted” to them. I went off and on them until the skin gradually got used to doing without them. Any remaining creams I had on hand went in the trash!

• Next, I experimented with many of the different face washes and creams advertised as helping rosacea. None of them did anything good for my skin except for my lifetime friend—Cetaphil. I was introduced to it by my first dermatologist and it seemed to be the one wash and lotion that didn’t flare up my skin. So, I continued to use it until my skin calmed down ever further.

Gradually, and I mean VERY gradually, my skin calmed down with fewer flare-ups, and slowly began to look better. In retrospect, I think the healing of my skin had more to do with normalizing the pH of the body (which involves a lot of water intake and wholesome foods including the green drinks), and using non-irritating skin products than anything else. My skin was healing from the inside, not just being treated for the symptoms. As time progressed, my skin continued to look better and normalize more and more over the years since I stopped the prescription meds and normalized my body’s pH.

I have since started using clear glycerin soap to wash my face. Amazingly, now I can use it interchangeably with the Cetaphil face wash (something I certainly could not do when my face was so irritated). However, I prefer the glycerin soap because it’s cheaper and can be used for a whole body wash, not just my face. It also leaves my face feeling more moisturized than the Cetaphil facial wash. Obviously, the glycerin soap is very gentle on skin.

I continue to avoid eating sugar, honey, brown sugar, syrup…any sweetener as much as possible. I admittedly use stevia products as I enjoy sweet-tasting foods. I’ve learned to bake muffins using unsweetened applesauce and dried dates as sweeteners and it works well. They taste good and don’t upset my skin. (Obviously, I don’t make a steady diet of them.)

Regarding the Evening Primrose Oil, I’ve varied the amount I’ve taken ranging from one per day clear up to six (the maximum suggested number of caps per day). I find I need more in the winter when the air is dryer. During the summer, I now take two per day and it seems to be enough.

To this day, I have continued drinking one “green” beverage a day. Now I use only barley juice powder. (Spirulina and chlorella are quite expensive.) I mix about one tablespoon of the powder in a tall glass of water and use that to take any other supplements I consume in the morning. I’ve gotten used to it, so it’s no issue to me now, taste-wise. You could add some stevia to make it more palatable. Or, take it in pill form, which would work just as well.

So, in an attempt to help others who are suffering from rosacea, the following is a list of pointers that I learned that may help you in overcoming your rosacea.

• Test your pH with a comprehensive kit. A one-time test of urine or saliva isn’t enough to truly determine where you stand. Chances are, you’re on the acidic side, so take steps to correct it—NOW.

• Clean up your diet. Avoid sugar (Yes, I KNOW this is a tough one!). Avoid it like the plague. Use stevia if needed, but avoid other artificial sweeteners as they are acid forming in your body.

• Search the Internet to find a list of acid and alkaline-forming foods. Print it out and use it as your eating guideline. Focus on eating as much as possible from the list of alkaline-forming foods. It’s almost impossible to eat from the alkaline list 100 percent, but make that list of foods your main focus. Add fresh lemon slices to water. Eat all the watermelon you can get your hands on. Cut down on meats (they’re all acid producing). Cut out refined foods as much as possible. (Yep, that’s another really hard thing to do, but it’s VERY important for healing your body.) Eat lots of veggies and alkalizing fruits. Opt for whole foods as much as possible.

• Drink LOTS of water! (And don’t forget to add the fresh lemon slice.)

• If you’re not happy with your current face washing/moisturizing supplies, get brave and try using an unscented, non-colored, nothing-added-to-it bar of clear glycerin soap to wash with. It’s non-irritating and moistens the skin, sometimes leaving it feeling like no other moisturizer is needed (once your skin is healed). I still use a LITTLE Cetaphil moisturizing cream on my face. My facial skin has calmed down and is more normal now. In the summertime, washing alone with glycerin soap is often enough. In the winter, I may use a little Cetaphil cream. In the meantime, use whatever moisturizer agrees with your face to help keep it calm. Until your skin can calm down, try to avoid putting anything on it that might irritate it, like makeup or harsh chemicals.

• If you’re on medications and topical creams, it might be wise to stay on them while trying these other new things. This will allow you to determine if something is helping or not. When your skin calms down, AND IF you want to wean yourself off prescriptions, do it slowly. Visit with your doctor about making changes in meds before starting to be sure this would be the right move for you. Rosacea skin gets very used to those meds and flares up easily when things change. Do make changes slowly. Go back on meds temporarily if needed to calm the skin back down. Then try again. Remember, it takes time for rosacea skin to get used to changes.

• If it fits in your budget, experiment with Evening Primrose Oil to see if it helps. Start with only one capsule a day and go from there.

• Try adding some “green” supplements to your day. Barley juice powder, spirulina, chlorella, wheat grass powder…any of which would likely benefit your skin. If the powdered form in a beverage is not for you, purchase them in tablet or capsule form, which would work just as well.

• Allow time for the skin to heal. It took me over a year to wean myself off the erythromycin and topical meds. I’ve been off of them for roughly five years now. As I continue my regimen of eating right, consuming lots of water, and using nonirritating products, my skin continues to improve even more.

It’s to the point now that I’m happy to be in public without makeup. I no longer need makeup to try to hide the redness and bumps. My skin is clear. There is little to no redness, no irritation, no flare-ups, no bumps, and no dry or itchy patches. From my own experience of having an extreme prolonged case of rosacea, I believe that it can be treated with a totally natural approach, without prescription medications of any sort. It takes time to heal the damaged skin. But when given the right nutrients and gentle treatment, the body can heal itself, given enough time. My case demonstrates that!

If you’re suffering from rosacea, I certainly hope this information helps you! Please feel free to write and ask questions or let me know if this information has helped you in any way. If I can help, I will! Judi

The above article is provided for your information and contains no guarantees nor liabilities. It worked for the writer, but cannot carry a guarantee that it will work for the reader. Each person’s case is different. The writer will not be held liable for any issues caused by the recommendations within this article.

Cook Brussels Sprouts without Bitterness

Delicious Brussels Sprouts without Bitterness

Delicious Brussels Sprouts without Bitterness

Brussels sprouts are one of those vegetables that many people shy away from because of the bitterness that’s often associated with them. We usually have memories of mom or grandma overcooking them in a pot full of water. They came out mushy and bitter, and were served with a heavy layer of butter to disguise the taste. They just weren’t enjoyable. Yet, we were told how healthful they were to eat, so we suffered through the experience. I too have such memories. Well, we’re STILL told how healthful they are, yet it’s hard to get past those memories.  I’m a nutritionist and I love to cook, so I decided to experiment to see if I could make them more palatable. I found a way to cook them without that awful bitterness.

The secret is simple…WATER. Water is what brings out the bitter compounds. Hence, cook with little to no water and yippee (!)…you have Brussels sprouts that actually taste good! I enjoy sauteing vegetables and prefer that method over roasting. First, it’s faster. Most people have little time today to spend in the kitchen waiting for food to cook. Secondly, there’s less chance of them burning since you’re cooking at a lower temperature, and you’re also likely to watch them more closely. Vegetable oils are more healthful the less they’re heated. So, for those reasons I’m sold on pan sauteing rather than roasting vegetables.

After working with fresh Brussels sprouts a number of times, I came up with a winning method that results in delicious sprouts without bitterness. The combination of seasonings tastes good and results in healthful Brussels sprouts that are fast and easy to prepare. I made a video to show you how simple it is. And…there’s NO bitterness! Check it out below. Enjoy! Judi

Flatbread (Gluten and Yeast Free)

Gluten Free and Yeast Free Flatbread

Flatbread (Gluten and Yeast Free)

In my quest to expand my horizons into the gluten-free world, I developed this recipe for a gluten free/yeast free flatbread. I’m calling it “flatbread” for lack of a better term. Actually, it’s more like a cross between a flatbread and a focaccia bread. It’s not truly either, but somewhere in between. It’s a very low-rising bread that is baked in either an 8×8 pan (half recipe) or 9×13 pan (full recipe) and ends up about 1/2″ thick, almost like a slice of bread. Hence, after being sliced into whatever size square or rectangle you want, this bread makes a good sandwich bread or one on which to spread your favorite goo or sandwich filling and enjoy. It is even good plain! I’m enjoying it and my husband has even dared to try a slice. He did so without complaining, so it passed the “husband test.” Yippee! The recipe is in a .pdf downloadable form on my website at (Look for the “GF Flatbread” recipe.) Or, you can opt to view it below. I’ve also recorded a YouTube video to show how it comes out. See below.

Let me know if you give this a try! I’d love to read your comments. Enjoy, Judi

Flatbread (Gluten and Yeast Free)
Makes One 9×13 Pan

292 grams gluten-free flour blend of your choice*
1 tsp psyllium husk powder*
3/4 tsp baking soda
3/4 tsp salt

1 egg
3/4 cup + 2 Tbsp warm water
1/4 cup vegetable oil of choice
2 Tbsp honey
2 Tbsp apple cider vinegar

In a large bowl, combine the dry ingredients; set aside.

In a small bowl, combine the liquid ingredients. Add liquid mix to the flour mixture. Stir well until smooth. Pour batter into a greased 9×13″ baking pan. Allow batter to rest as oven preheats, about 10 minutes. If needed, the top of the batter may be smoothed out with wet fingers.

Preheat oven to 375F. Bake about 20 minutes, until a toothpick comes out clean when inserted in the middle. Allow to cool in the pan on a wire rack. Slice and serve. Wrap leftover bread air-tight. May be stored in freezer for extended preservation.

*The flour blend used in developing this recipe consists of the following:
127 grams sorghum flour
60 grams millet flour
63 grams white rice flour
42 grams tapioca flour

Note that the flour blend does not have xanthan gum, nor any binder added. That is why the psyllium husk powder has been added to the recipe. If your flour blend has xanthan gum in it, you may omit the psyllium husk powder. If your blend does not have xanthan gum in it and you do not want to use the psyllium husk powder, feel free to use 1 teaspoon (or equivalent) of whatever binder you prefer to use.

Spaghetti Squash with Italian Vegetables

Spaghetti Squash with Italian Vegetables and Herbs

Spaghetti Squash with Italian Vegetables and Herbs

I’ve always been intrigued by spaghetti squash. It’s such an interesting vegetable! In the raw state, except perhaps for the color, the flesh looks pretty much like any other type of hard squash. But when it’s cooked, it forms small spaghetti-like strands that can easily be flaked off with a fork. It’s remarkable and oh-so-versatile! It can be served in a number of ways, varying from spaghetti-type dishes to standard vegetable fare. What a veggie.

I felt the urge to make spaghetti squash with sauteed veggies, so hence, this new recipe! I bought a small one, since I’m only feeding myself and my husband. We DO certainly enjoy leftovers, but I don’t want to eat them for a week, so this recipe was built around a very small spaghetti squash. The other vegetables and herbs can easily be increased if you’re working with a larger squash. Feel free to cook the squash any way you want. I roasted it and made a video along the way (see below). Also, the full recipe can be downloaded in a .pdf file from my website Check it out! Let me know if you give this a try and send me comments below! Judi

Spaghetti Squash with Italian Vegetables and Herbs
Makes About 4 Side Dish Servings

1 small spaghetti squash
Extra virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped onion
2 large Roma tomatoes, chopped
1 cup frozen Italian vegetables, thawed and cut into bite-size pieces
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp black pepper
Grated Parmesan cheese, optional

Cook the spaghetti squash any way you prefer. To roast it, wash the squash, cut the stem end off, then cut it from end to end. Remove the seeds and cover each piece entirely with a light coating of olive oil. Place cut side down on a baking sheet and roast at 400F until fork tender, roughly 45 minutes. Remove from oven and allow to cool before removing the strands with a fork. Set strands aside.

Warm a skillet over medium heat. Add about 1 tablespoon of olive oil and saute the garlic and onion until they start to get soft. Add the diced tomatoes, thawed vegetables and seasonings (except the cheese). Saute until vegetables are slightly fork-tender, then add the strands of squash and saute until the squash has reheated. Serve topped with grated Parmesan cheese, if desired.

Moist Cinnamon Muffins (Little sugar!)

Delicious Moist Cinnamon Muffins

Delicious Moist Cinnamon Muffins

In my quest to develop baked goods with less sugar, I hit on the right combination of ingredients for a delicious, moist basic muffin. This recipe is a spinoff from there, adding cinnamon and a crumb topping, like I used to put on muffins when I ran my bakery. I’ve typed in the recipe below, but you could also simply download my recipe .pdf page and print it out from my website on the quick breads page (look for moist cinnamon muffins under reduced sugar/fats. To see how they’re made check out the video below!

Delicious Moist Cinnamon Muffins
Makes about 12 Muffins

5 oz (1 cup) whole wheat flour
5 oz (1 cup) all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

1/2 cup chopped dried dates
1/4 cup water
1-1/4 cup unsweetened applesauce
2 eggs, beaten
1/4 cup vegetable oil of choice
1/4 cup milk of choice
1 Tbsp flax meal
1 tsp vanilla extract

Optional topping:
1-1/2 Tbsp all-purpose flour
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/4 oz (1/2 Tbsp) melted butter

Prepare crumb topping: Combine all ingredients in a small bowl and mix until it is the texture of sand; set aside.

In a large bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; set aside.

Prepare liquid ingredients: In a medium bowl, cover the dates with 1/4 cup boiling water and allow them to rest until the water has been absorbed. OR use tap water and place the bowl in the microwave on high for about 1 minute, or until the dates are mushy and most or all of the water has been absorbed. Do not drain any excess water. Add the remaining liquid ingredients to the rehydrated dates and stir to combine. Add liquid ingredients to dry mix and mix until dry ingredients are moistened.

Portion batter into greased muffin tins. Sprinkle with topping mixture. Bake at 375F for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan on a wire rack for about 15 minutes, then remove from pan and enjoy or allow them to cool completely on a wire rack.

These muffins are truly delicious and impart far less “guilt” than the standard fare. Let me know if you try them! Check out the video below to see how they’re made. Judi

How to Roast Frozen Veggies

Roasted (Frozen) Cauliflower

Roasted (Frozen) Cauliflower

I recently had a request to make a video showing how to roast frozen vegetables. Interestingly, I hadn’t thought of doing that before, so the idea grabbed me and I quickly acted on it! I bought an assortment of frozen vegetables (yesterday), most of which will be subjects in soon-to-be-created videos. I started with showing the basics of roasting frozen vegetables. These basic principles can be applied to whatever frozen vegetable you want to roast.

The process is really very simple and fast. In fact, much easier and faster than roasting fresh vegetables. Simply thaw the vegetables in a strainer under running water. Allow them to drain well. Place them on a lightly oiled baking sheet. Cut any large pieces so they’re relatively similar in size. Season them and lightly coat them with oil. Roast at 425F until they’re caramelized to your liking. The trick is not to over bake them! They will roast much faster than fresh veggies, so they should be checked often to prevent burning. The process is REALLY simple! To see how I roasted the cauliflower, watch my video below. Enjoy! Judi

(Set) Handmade Quilted Table Topper and Hot Pads

Here’s my latest creation! It’s a set of one quilted table runner/topper (11-1/2″ x 25-1/2″) and two thick matching hot pads (8-1/2″ square). The hot pads are extra thick for table and/or hand protection. The main fabric features fruits and leaves as if you were in an orchard or vineyard. The coordinating fabric is striped. They’re really pretty and would brighten up most any kitchen or dining room they’re in! What better way to liven up your dining area? I made two sets and they can be adopted from my website, Enjoy the pics! Judi

Handmade Quilted Table Topper and Matching Hot Pads

Handmade Quilted Table Topper and Matching Hot Pads


Matching Hot Pads (21x30_11(set)

Matching Hot Pads


Handmade Quilted Table Topper with Hot Pads (21x30_11(set))

Handmade Quilted Table Topper



Moist Gluten Free Cinnamon Muffins

Moist (Really!) Gluten Free Cinnamon Muffins

Moist Gluten Free Cinnamon Muffins

Moist Gluten Free Cinnamon Muffins

Here’s a spin-off recipe from my Basic Gluten Free Muffins. These muffins have cinnamon added to the batter plus a cinnamon crumb topping. They’re absolutely delicious and really not hard to make. Like my basic muffins, they’re sweetened with dates and have little added oil, yet they’re moist and delicious. The crumb topping does have a little brown sugar in it, but very little compared to the usual fare. FYI…The GF flour blend used in developing this recipe was a mixture of equal parts of millet flour, brown rice flour and white rice flour. No xanthan gum was added to the mixture, nor the recipe. It truly isn’t needed. (ALL of my gluten free recipes will be developed without xanthan gum as it gives me wicked headaches!)

Please DO give these a try and let me know how they work for you. To download the full recipe, visit my website at See below to watch my video on how to make the muffins. Enjoy! Judi

Handmade Quilted Table Topper

Handmade quilted table topper

Handmade Quilted Table Topper (square_14)

I’m happy to debut another “child” of mine…this new handmade quilted table topper! I’m enjoying quilting log cabin designs and they work well piecing four together into a square table topper. This one features cotton fabrics in greens, gold and beige tone small prints. It’s made with low loft batting. It’s really pretty and would adorn most tables in rooms where these colors are preferred.

It measures 27-1/2″ square and is one of a kind among my arsenal of handmade table runners/toppers. It can be purchased from my website at Check it out! Judi

Basic Gluten Free Muffins

Delicious, moist gluten free basic muffins

Basic Gluten Free Muffins

Well…I FINALLY did it! After about 15 trials (really!), I finally hit the right combination of ingredients for a delicious, moist, gluten free muffin that’s sweetened only with fruit and has little added oil. This was no small task, since this professional baker has always baked only with wheat flours in the past. Gluten free baking is an entirely different process and most of what was learned in traditional baking simply went out the window.

I wanted to develop a muffin sweetened only with fruit in response to the recent recommendations to cut our sugar intake. So…does this muffin contain sugar? Yes, but it’s from fruit. Does it contain refined sugar? No. I wanted to create a muffin without refined sugars, and with less oils, to make a lower calorie, more healthful baked treat. Of course, it had to be moist and tasty. I did it.

Also, this is a great foundation recipe that could easily be adapted into countless variations. Nuts, fresh, frozen or dried fruit, other flavorings, and even savory combinations could be added to alter this basic recipe. Use your imagination and try it!

Even better, this muffin was made without xanthan gum, guar gum or any other such additives. It simply doesn’t need it. The pectin in the fruits, the egg white, and flax meal all work together to bind the ingredients so the finished product isn’t crumbly. I learned along the way that xanthan gum and I don’t get along…it gives me serious headaches. Hence, any gluten free baked item I make from here on will be free of xanthan gum.

For your information, the gluten free flour blend I used was my own mixture of 1 part of sorghum flour, 1 part of millet flour, 1/2 part of potato starch, and 1/2 part of arrowroot powder (all by weight, not measure). I don’t think it’s mandatory that your flour blend be identical to mine, as long as it has roughly the same proportion of “heavy,” “light,” and “starchy” ingredients. It contains no xanthan gum, nor any other such ingredient.

Note! If YOUR gluten free flour blend DOES have xanthan gum, feel free to use it in this recipe. I believe it will turn out just fine, even though it really isn’t needed in this muffin.

I’ve uploaded a video on how to make this delicious muffin. The link is below. Also, you can click here to download the full recipe (Basic GF Muffins) from my website. Give this muffin a try and let me know if it works for you! Judi