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Lucky Spoon Bakery Muffins
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When family and friends were diagnosed with Celiac disease, Pam Schulte began experimenting with gluten-free recipes as an extension of her passion for baking. Today her line of baked goods has taken off. The muffins, created with a mix of potato and rice flour, are available in Lemonlicious Poppy Seed, Cinnamony Streusel, Utterly Almond and Totally Maple Pecan, which is also vegan. Schulte says Cinnamony Streusel and Lemonlicous Poppy Seed are top sellers for their traditional, nostalgic bent. “When it comes to gluten-free baking, I think people want these favorites because they are reminded of a time when they didn’t have to go without,” she says. Lucky Spoon uses no artificial preservatives in its products and all ingredients are rBGH-free.
