Quick and easy muffins (gluten free)

8 servings

Ingredients

Quantity Ingredient
¼ cup Sugar
2 tablespoons Shortening
2 Eggs
1 cup GF flour mix (recipe follows) or all rice flour
2 Parts white rice flour
⅔ Part potato starch flour
¼ teaspoon Salt
2 teaspoons Baking powder
½ cup Milk or non dairy liquid
¼ teaspoon Vanilla
⅓ Part tapioca flour

Directions

GF(GLUTEN-FREE FLOUR MIX

Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have developed severe allergies to grains, it was suggested to me by someone here on the echo that it could be the gluten content that was giving me trouble. So I decided to try the gluten-free grains.

The gluten-free grains do not interchange readily in baking recipes.

A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette Hagman at the Half Price Book Store. This book is a real gem and I hope whoever was looking for gluten-free recipes sees this msg. We have tried a couple of the recipes and they really are pretty tasty--- I hadn't eaten a bakery item in over 3 months! Here is the muffin recipe that I made on Easter morning and everyone thought they were good.

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.

Source: The Gluten-Free Gourmet by Bette Hagman NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar.

Posted by Patty Smith.

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