Mix in the gluten-free flour, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it).
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Bake for 15-20 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool. Enjoy! Store in an airtight container.
Mama says, "Check all of your labels."