| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 2 | tb | Shortening |
| 2 | Eggs | |
| 1 | c | GF flour mix (recipe follows) or all rice flour |
| 1/4 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | c | Milk or non dairy liquid |
| 1/4 | ts | Vanilla |
| 2 | Parts white rice flour | |
| 2/3 | Part potato starch flour | |
| 1/3 | Part tapioca flour |
INSTRUCTIONS
GF(GLUTEN-FREE FLOUR MIX In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 minutes. Makes 8 muffins. NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar.
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