Ingredients
- 2 eggs
- 2 rice flour (white)
- 1 nbsp
- 5/8 potato starch flour
- 3/8 tapioca flour
- 1 cup gluten free flour mix
- 1/2 cup milk
- 1/4 cup sugar
- 2 tablespoon shortening
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
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.
VARIATION: Pour half the batter in the muffin tins and sprinkl a mixture of cinnamon and sugar over the batter. Cover with the remaining batter and sprinkl the tops with more cinnamon and sugar.
