Makes at least 12-18 muffins. Very adaptable recipe.
Preheat oven to 400 degrees. Line a muffin tin with paper baking cups.
Stir the dry ingredients together very well in a large bowl:
1 c. sweet brown rice flour (can use sorghum, millet, light buckwheat or other rice flour)
2/3 c. potato starch
2/3 c. tapioca flour
1-1/2 tsp Great Lakes beef gelatin
1 tsp guar or xanthan gum
1 T. baking powder
½ tsp baking soda
½ c. Rapadura sugar or Florida crystals sugar
1 tsp sea salt
Stir together the wet ingredients in a smaller bowl.
1 cup yogurt or sour cream
2 T. X Virgin coconut oil or X Virg Palm Shortening
2 T. softened butter
2 large eggs, lightly beaten
1 tsp gluten-free vanilla extract
Add the wet ingredients to the dry ingredients and stir until blended. Add any other ingredients last. Bake for 20-25 minutes until tops are lightly browned.
Three topping options:
1) A light glaze can be drizzled on top after baking of 2 T powdered sugar, 1 T. honey and 2 T. lemon juice.
2) Sprinkle the tops with cinnamon and sugar before baking.
3) A streusel topping can be made of 2 T. butter, ¼ c. rice flour, ¼ c. finely chopped nuts and 1 tsp cinnamon and scattered on top of the muffins before baking
Variations: Add other ingredients like 1 c. of dried fruits, frozen fruits, chopped nuts, chopped fresh fruits, granola, etc. You can mimic other muffin recipes by what you add to this batter.
Blueberry-Lemon Muffins: 1 c. blueberries and 1 T. grated lemon peel added to batter before baking.
Cranberry-Orange Muffins: 1 c. fresh, frozen or dried cranberries and 1 T. grated orange peel. Wonderful
