:: introduction ::
Muffin physics is the field of physics which studies the dynamic behavior of muffins. Our particular research focuses on blending the perfect formula of gluten-free flours. In our studies, we found that combining bean flours with rice flours provided a complete protein, containing all the essential amino acids that the body needs.

:: purpose ::
The aim of our research is to remove all eight common allergens from our product, all while creating a tasty treat that is high in fiber, protein, & nutrients.

:: equipment ::
Our products are made in a newly built facility on dedicated gluten-free equipment.

:: materials ::
Great care has been taken in selecting the best ingredients for our muffins. While we always strive to go organic, not all organic products are gluten-free. The following components are frequently used in our investigations: organic GF brown rice flour, gluten-free chickpea flour, gluten-free tapioca flour, organic & fair-trade sucanat, olive oil, organic GF ground hemp seeds, organic GF ground flax seeds, organic lemon juice, non-aluminum baking power, xanthan gum, baking soda, & sea salt.

:: procedure ::
Traditionally, the procedure part of the laboratory report is meant to offer step-by-step directions for another experimentalist to duplicate the entire experiment and be able to reproduce our results. However, at this time, we choose not to divulge this our recipes.