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Cheesy Slow Cooker Creamed Corn

This easy recipe for cheesy slow cooker creamed corn is perfect for a side dish or a meal. Using your crockpot you add frozen corn, bacon, heavy cream and parmesan cheese for a loaded cream corn. You will never want canned cream corn again after making this homemade version!

a small white bowl of cheesy slow cooker creamed corn next to a linen napkin.

This homemade creamed corn is an easy, fuss free dish that's perfect for busy cooks. The combination of frozen or canned corn, butter, and cheese creates a deliciously rich and satisfying veggie side dish.

Whether you're preparing for a holiday meal or just need a comforting addition to dinner, this slow cooker cheesy corn casserole is a must try. It's the best corn recipe for a flavorful side, and it can easily be made ahead, leaving you more time to enjoy your meal.

With its creamy texture and cheesy flavor, this is one corn dish that will never go out of style!

If you are looking for more slow cooker recipes you might also enjoy my Slow Cooker Hawaiin Meatballs, this Gluten Free Slow Cooker Meatloaf, my Gluten Free Slow Cooker Lasagna Soup, these Slow Cooker Cranberry Meatballs or my Slow Cooker Spaghetti recipes.

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a white crockpot of cheesy slow cooker creamed corn with a wooden spoon.

Ingredients

Instructions

In a blender or food processor add 1 ½ cups frozen corn and the heavy whipping cream. Blend until smooth.

In the bowl of your crockpot add the rest of the frozen corn, the blended corn mixture, onion, parmesan cheese, butter, bacon, parsley, salt and pepper. Stir to combine.

Put the lid on your slow cooker and cook on high for about 1 hour. It will be bubbly and starting to brown around the sides when it's done.

Remove the lid and add the monterey jack cheese. Stir to combine all of the ingredients.

Serve immediately while hot.

Variations

  • Spicy - add a 4 ounce can of diced green peppers for a bit of a kick
  • Cheddar Cheese - replace the monterey cheese with cheddar or add a bit of both
  • Meat Free - don't add the bacon (but I highly suggest keeping the bacon)

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Cheesy Slow Cooker Creamed Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for cheesy slow cooker creamed corn is perfect for a side dish or a meal. Using your crockpot you add frozen corn, bacon, heavy cream and parmesan cheese for a loaded cream corn. You will never want canned cream corn again after making this homemade version!

Ingredients

Units Scale

Instructions

In a blender or food processor add 1 ½ cups frozen corn and the heavy whipping cream. Blend until smooth.

In the bowl of your crockpot add the rest of the frozen corn, the blended corn mixture, onion, parmesan cheese, butter, bacon, parsley, salt and pepper. Stir to combine.

Put the lid on your slow cooker and cook on high for about 1 hour. It will be bubbly and starting to brown around the sides when it's done.

Remove the lid and add the monterey jack cheese. Stir to combine all of the ingredients.

Serve immediately while hot.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side Dish, Vegetables
  • Method: Slow Cooker, Crockpot
  • Cuisine: Gluten Free

FAQ

Is cream style corn the same as creamed corn?

Yes! Cream style corn and creamed corn (or cream corn) are the same thing. There are some variations in recipes, but ultimately they are all just cream corn.

Top Tip

I love homemade creamed corn and thought why not make it loaded creamed corn by adding bacon, parmesan cheese and monterey jack cheese! This amazing side dish is made in your crockpot so it doesn't take up any oven space.

Storage

Store the leftovers in a sealed container in the refrigerator for up to 5 days. This recipe freezes well too! Store in a freezer safe container for up to one month.

Top tip

This recipe is great for meal prepping! Cook the bacon and let cool. Cut up the bacon, shred the cheese and chop the onion so everything is ready to toss into the crockpot and be ready to serve in an hour.

Easy Instant Pot Apple Cider

This easy instant pot apple cider recipe is the perfect way to make homemade mulled cider. It's a non alcoholic spice apple juice that can be served hot or cold. It's so simple to make this delicious drink in your pressure pot!

a ball canning jar of easy instant pot apple cider next to a glass pitcher of cider.

One of my favorite ways to start the fall season is a big pot of apple cider. This easy instant pot apple cider is a quick way to have hot or cold cider to enjoy.

Capture the essence of fall with this Easy Instant Pot Apple Cider, a cozy and delicious drink that fills your kitchen with the comforting aroma of spices and apples.

Whether you're hosting a gathering or simply craving a warm apple drink, this pressure cooker apple cider delivers homemade flavor in a fraction of the time.

If you are looking for more apple recipes you might also enjoy my Easy Apple Slaw with Poppyseed Dressing, these Gluten Free Air Fryer Apple Fritters, my Gluten Free Apple Almond Cake, these Gluten Free Apple Spice Cookies or my Gluten Free Apple Cinnamon French Toast Casserole recipes.

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a glass pitcher of easy instant pot apple cider surrounded by fresh apples, oranges and lemon.

Ingredients

Instructions

In your instant pot add the cored, peeled and quartered apples, quartered orange, quartered lemon, peeled and slice fresh ginger, cinnamon sticks, whole cloves, brown sugar and maple syrup. Top with water and stir to combine.

Put the lid on your pressure pot and using manual cook for 15 minutes. Let the steam release naturally.

Carefully remove the lid from your instant pot and let the mixture cool slightly.

Using a potato masher, mash the ingredients to release all of the juices.

Pour the mixture through a fine mesh strainer or cheese cloth. Serve hot immediately or store the apple cider in a sealed container in the refrigerator for up to one week.

Hint: I also love this apple cider cold after the drink has been refrigerated for at least a couple of hours.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Storage

Store this easy instant pot apple cider in a sealed bottle or jar in the refrigerator for up to a week.

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Easy Instant Pot Apple Cider

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy instant pot apple cider recipe is the perfect way to make homemade mulled cider. It's a non alcoholic spice apple juice that can be served hot or cold. It's so simple to make this delicious drink in your pressure pot!

Ingredients

Scale

Instructions

In your instant pot add the cored, peeled and quartered apples, quartered orange, quartered lemon, peeled and slice fresh ginger, cinnamon sticks, whole cloves, brown sugar and maple syrup. Top with water and stir to combine.

Put the lid on your pressure pot and using manual cook for 15 minutes. Let the steam release naturally.

Carefully remove the lid from your instant pot and let the mixture cool slightly.

Using a potato masher, mash the ingredients to release all of the juices.

Pour the mixture through a fine mesh strainer or cheese cloth. Serve hot immediately or store the apple cider in a sealed container in the refrigerator for up to one week.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Drinks
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top tip

If you want to reheat this drink fast to serve you can pour the strained apple cider back into your instant pot and pressure for 1 minute. Let the steam release naturally and then serve hot.

FAQ

What is the difference between mulled cider and apple cider?

Apple cider is made from sweet apples and is served cold without anything else added to it. Mulled cider is typically served hot. It has spices and sometimes other fruits added to it for a richer flavor.

Can you put apple cider in an instant pot?

Yes! You can use this recipe to make your own homemade apple cider or you can put store bought apple cider in your instant pot. Using manual mode heat for 1 minute and then let the steam release naturally. Carefully remove the lid and serve the apple cider hot.

Easy Apple Slaw with Poppyseed Dressing

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

a small white bowl of easy apple slaw with poppyseed dressing next to a big white bowl of the salad.

This Easy Apple Slaw with Poppyseed Dressing is a crunchy, sweet-and-tangy twist on classic coleslaw that pairs perfectly with pulled pork or fish tacos.

The blend of cabbage and apples creates a zesty salad that's refreshing and vibrant, making it an ideal autumn side dish or light lunch.

Simple to prepare yet full of flavor, this apple cabbage slaw recipe is a healthy and versatile option for weeknight meals or seasonal gatherings.

If you are looking for more apple recipes you might also enjoy my Gluten Free Air Fryer Apple Fritters, this Gluten Free Apple Cinnamon French Toast Casserole, my Gluten Free Apple Almond Cake, these Gluten Free Apple Spice Cookies or my classic Gluten Free Apple Crisp recipes.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white serving bowl of easy apple slaw with poppyseed dressing next to a red apple.
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Ingredients

Instructions

In a small bowl add the mayonnaise, apple cider vinegar, poppyseeds, honey, salt and pepper. Stir to combine and set aside.

In a large serving bowl add the coleslaw mix, thinly sliced green onions and julienned apple. Pour the dressing mixture over top. Stir to coat the salad.

Refrigerate for at least 30 minutes and serve cold.

Hint: This creamy coleslaw salad gets better the longer it marinates in the dressing! I like to make this salad the day before and store in an air tight container in the refrigerator.

Substitutions

  • Cabbage - instead of bags of coleslaw mix you can use finely chopped cabbage
  • Maple Syrup - you can replace the honey with maple syrup or use a mixture of both
  • Shallots - the green onions can be replaced with one finely diced shallot

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Apple Slaw with Poppyseed Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

Ingredients

Scale

Dressing:

Salad:

Instructions

In a small bowl add the mayonnaise, apple cider vinegar, poppyseeds, honey, salt and pepper. Stir to combine and set aside.

In a large serving bowl add the coleslaw mix, thinly sliced green onions and julienned apple. Pour the dressing mixture over top. Stir to coat the salad.

Refrigerate for at least 30 minutes and serve cold.

  • Prep Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: Gluten Free

Storage

Store this easy apple slaw in an air tight container for up to 5 days in the refrigerator. Be sure to stir before serving to mix the salad and dressing again.

I think this creamy salad gets better the next day after it has had time to marinate in the poppyseed dressing!

FAQ

What should I serve with apple slaw?

This easy apple slaw with poppyseed dressing is perfect with pulled pork, on tacos or as a side dish at a barbecue. It is a super versatile recipe that is quick to make.

What is apple slaw made of?

This apple slaw salad uses bags of coleslaw mix, thinly sliced green onions, julienned sweet apples and a homemade creamy poppyseed dressing. It's a quick and easy side dish for weeknight meals!

Cucumber Salad with Vinegar Dressing

When cucumbers are coming in from the garden or piled high at the farmers market, this is the first recipe I make. This Cucumber Salad with Vinegar Dressing is one of those simple side dishes that tastes far better than its short ingredient list suggests. Thinly sliced cucumbers and sweet onion are tossed in a tangy apple cider vinegar dressing made with olive oil and fresh garlic, then left to marinate until cold and flavorful.

It is crisp, refreshing, and the kind of salad that goes with almost everything.

a white bowl of cucumber salad with vinegar dressing next to fresh cucumbers and a small wooden bowl of coarse ground black pepper.

What makes this version stand apart from other cucumber vinegar salads is the garlic and olive oil in the dressing.

Most recipes skip both, but the garlic adds a savory depth and the olive oil gives the dressing a richness that makes every bite feel more satisfying.

I serve this salad all summer long alongside grilled chicken, burgers, tacos, and barbecued ribs. Make it in the morning and let it chill all day for the best flavor.

If you are looking for more cold salads you may also enjoy my Watermelon Cucumber and Feta Salad, this Seven Layer Salad, my Gluten Free BLT Pasta Salad or this Thai Style Cabbage Salad recipes.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of cucumber salad with vinegar dressing next to fresh cucumbers.
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Ingredients

Instructions

Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.

In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.

Pour the dressing over the cucumber and onion. Stir to coat them.

Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.

Substitutions

  • Red Onion - if you can't get a sweet onion this salad is also delicious using red onion
  • Mini Cucumbers - this salad is also delicious using thinly sliced mini cucumbers
  • Avocado Oil - you can substitute avocado oil for the olive oil in this recipe

Variations

  • Spicy - add a pinch of chili pepper flakes for a bit of spice
  • Creamy - add ½ cup mayonnaise to make a creamy version of this salad
  • Tomato - add cherry tomatoes cut in half for more veggies

I love all the fresh cucumbers available in the garden, grocery and farmer's market right now! This salad is a great use for fresh cucumbers and sweet onions.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Cucumber Salad with Vinegar Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This Cucumber Salad with Vinegar Dressing is a crisp, refreshing, and incredibly flavorful cold side dish made with thinly sliced cucumbers and sweet onion marinated in a simple homemade dressing of apple cider vinegar, olive oil, minced garlic, salt, and pepper. It comes together in just 10 minutes and gets even more flavorful as it sits in the refrigerator making it the perfect make ahead side dish for barbecues, picnics, potlucks, and easy weeknight dinners. Naturally gluten free and one of the most refreshing summer salads you will ever make!

Ingredients

Scale

Instructions

Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.

In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.

Pour the dressing over the cucumber and onion. Stir to coat them.

Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you made this Cucumber Salad with Vinegar Dressing I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy summer side dishes and I hope it becomes a staple in your kitchen too!

Storage

Store in a sealed container in the refrigerator for up to 5 days. Stir the salad before serving to coat with dressing.

Top tip

Use a mandoline slicer if you have one to get perfectly thin and even cucumber slices that absorb the vinegar dressing beautifully and create the most consistent texture throughout the salad. If you do not have a mandoline a sharp knife works great too. Just try to slice as thinly and evenly as possible. The thinner the slices the more dressing they will absorb and the more flavorful your salad will be after chilling.

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Frequently Asked Questions

How much vinegar do you put in a cucumber salad?

I use a combination of 2 tablespoons oil and 1 tablespoon vinegar then add the seasoning for even more flavor.

Can I use a different vinegar?

Yes. Apple cider vinegar is my recommendation for the best flavor, but white vinegar, white wine vinegar, red wine vinegar, and rice vinegar all work. Each one changes the flavor slightly. White vinegar is sharper, rice vinegar is milder, and red wine vinegar is the boldest of the group.

How long do cucumbers in vinegar last in the refrigerator?

Store it in an airtight container in the refrigerator for up to three days. The cucumbers will soften slightly over time. Stir before serving and drain off any excess liquid that has accumulated.

Can I make this cucumber salad ahead of time?

Yes and I actually recommend it! This cucumber salad gets more flavorful the longer it sits in the refrigerator as the cucumbers absorb the tangy apple cider vinegar dressing. Make it at least an hour before serving and ideally a few hours ahead or even the night before for the best flavor. Give it a good stir before serving as the dressing will settle to the bottom as it sits.

Why is my cucumber salad watery?

Cucumbers release water naturally as they sit in the dressing. To prevent this, salt your sliced cucumbers and let them rest for 15 to 20 minutes before adding the dressing. Pat them dry with paper towels first. This removes excess moisture and keeps the salad crisp.

Can I add other vegetables to this salad?

Absolutely. Cherry tomatoes, thinly sliced bell peppers, and fresh dill are all great additions. A handful of fresh herbs like parsley or chives also works well and adds a bright finish.

Which Cucumbers Work Best

Not all cucumbers are created equal for this recipe. Here is a quick guide to help you choose.

  • English cucumbers are my top pick. They have thin skin, small seeds, and a mild flavor. No peeling required.
  • Persian cucumbers are a close second. They are smaller and slightly crunchier than English cucumbers. They work beautifully sliced thin.
  • Mini cucumbers are a great option too. They have thin skin and almost no seeds. Slice them into coins for a fun presentation.
  • Garden cucumbers work well but have thicker skin and larger seeds. Peel them first and scoop out the seeds with a spoon before slicing for the best texture.

Which Vinegar Should You Use

Apple cider vinegar is my first choice for this salad. It has a mild tang and a subtle sweetness that pairs perfectly with the garlic and olive oil dressing. Here is how other vinegars compare if you want to experiment.

  • White vinegar is sharper and more acidic. It gives the salad a more pungent pickle like flavor.
  • White wine vinegar is lighter and slightly fruity. It makes a more delicate dressing.
  • Red wine vinegar is bold and tangy. It adds a deeper flavor and gives the dressing a slight pink tint.
  • Rice vinegar is the mildest option. It is slightly sweet and makes a very gentle dressing.

How to Prevent a Watery Salad

Cucumbers release a lot of water as they sit. This is completely normal but can make the dressing watery over time. Here is how to prevent it.

Before adding the dressing, spread the sliced cucumbers in a single layer on a paper towel lined baking sheet. Sprinkle lightly with salt and let them sit for 15 to 20 minutes. The salt draws out the excess moisture. Pat them dry with paper towels before adding them to the bowl and tossing with the dressing.

This keeps the salad crisp and the dressing flavorful even after a few hours in the refrigerator.

Serving Suggestions

This cucumber salad goes with just about everything. Here are some of my favorite pairings.

  • With grilled chicken. The cool and tangy salad is the perfect contrast to warm and smoky grilled chicken.
  • With burgers. Serve it alongside your favorite gluten free burgers as a refreshing alternative to a heavier side dish.
  • With tacos. This salad pairs beautifully with taco night. It adds a crisp and cool element that balances bold taco flavors.
  • With barbecued ribs or pulled pork. The tangy vinegar dressing cuts right through the richness of slow cooked BBQ.
  • At a cookout or potluck. This salad travels well and holds up in the refrigerator for hours. It is always a welcome addition to any summer spread.
  • With grilled hot dogs or brats. A simple and refreshing side that rounds out a classic summer meal.

Gluten Free Peanut Butter Banana Muffins

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

a metal muffin tin of gluten free peanut butter banana muffins next to a small wooden bowl of chocolate chips.

I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.

If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.

a metal muffin tin of gluten free peanut butter banana muffins with chocolate chips in them.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Supplies

Substitutions

  • Raisins - you can replace the chocolate chips with raisins
  • Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth

Storage

Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.

You can also freeze these muffins in a freezer safe container for up to a month.

Top tip

If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Peanut Butter Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.