This makes 12 muffins or a lot of fried mini muffins.
1 egg -beaten
½ cup oil
¾ cup milk
¾ cup Brown rice flour
¾ cup Sorghum flour
½ cup Sweet rice flour
¼ cup Sugar
1 teaspoon Xanthan gum
1 teaspoon Salt
3 teaspoons Baking powder
1 ½ to 2 teaspoons Cinnamon
½ cup ground Pecans -optional (makes them extra nice!)
Baked muffins: bake at 400 for 15 or so minutes. (you know how to bake muffins, but I think that they may cook faster than wheat muffins)
Fried muffins: I used the 1 ½ inch “cookie dropper”. Heat oil to 375 cook around 1.5 - 2 minutes, stir them so they cook evenly
After taking them out, I put them on paper towel covered paper grocery bag, to drain some- then I put them in doubled paper sandwich bags and shook them in Cinnamon Sugar.
Variation: Another time I baked some as muffins, I used almost 1 cup of eggnog (the rest oil) and not quite all of the Cinnamon, and ground Pecans- they were really good! =)
P.S. I think that next time I make the fried kind, I’ll put in a little nutmeg….