Basic Muffin Recipe
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ½ cup brown or white rice flour
  • ¼ cup + 2 Tablespoons sweet rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • ⅓ cup sugar
  • ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon unflavored gelatin (optional)
  • ½ - 1 teaspoon spice
  • ¼ cup oil
  • 2 eggs
  • 1 teaspoon extract
  • 1 - 1¼ cup milk, milk substitute, or juice
  • ½ teaspoon salt
  • additions (see note)
Instructions
  1. Preheat oven to 400°.
  2. In a medium sized bowl combine the flours, starch, sugar, xanthan gum, baking powder, gelatin, and spice.
  3. In a smaller bowl or measuring cup combine the wet ingredients and add to the dry ingredients. (If you are using wet additions such as canned fruit, use 1 cup liquid.)
  4. Mix just until moistened. Fold in additions.
  5. Spoon into greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
Notes
Additions:
fresh fruit, chopped
canned fruit - Use the juice as part of the liquid. I add 20 oz. crushed pineapple to a double batch of muffins. For pears or peaches, chop the fruit before adding it.
nuts
raisins
chocolate chips
coconut
grated zucchini
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gluten-free-muffins/