Gluten-Free Gourmet Muffins
1/4 C. Sugar
2 Tblsp. Shortening
2 Eggs
3/4 C. Rice Flour
1/4 C. Potato Flour
1/4 tsp. salt
2 tsp. baking powder (gluten free)
1/2 C. Milk
1/4 Tsp. Vanilla.
In the mixing bowl, cream together the sugar and shortening. then beat in the
eggs.
Sift together the flour, salt and baking powder and add to the
egg mixture. Add the milk and vanilla and mix being careful not to over beat.
Pour into greased muffin tins and bake in a preheated 350 degree oven for about 20 minutes. Makes about 8 muffins.
I added 1/4 C. of frozen blueberries. I also only make mini muffins so they only took about 12 minutes. They are quite tasty for something without any regular flour. Not too crumbly either.
Regards,
Lynn
Lynn and Ralph Bischoff
Anchor Point Bed and Breakfast
Salt Spring Island, BC