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Sheri's Breakfast Muffins




Source of Recipe


Jana Church


Recipe Introduction


(from Incredible Edible GF foods for Kids by Sheri L. Sanderson)


List of Ingredients




1 cup rice flour
¾ cup tapioca flour
1/3 cup sugar
1 Tbls. Baking powder
¼ tsp. salt
½ cup milk sub of choice
¼ cup oil
1 egg

Recipe



Combine rice and tapioca flours, sugar, baking powder and salt in a medium bowl.

Make a well in center.

Combine milk sub, oil and egg in a small bowl.

Beat until well blended.

Add wet mixture to dry until moistened (batter will be lumpy).

Spoon into greased or paper-lined muffin pans, filling 2/3 full.

Bake 20 minutes in a 400° oven or until golden and a toothpick inserted near center comes out clean.

Makes 10-12 muffins.