basic muffin recipe - gluten free
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
3/4 cup sugar
1 TBSP baking powder
1/2 tsp salt
2 tsp gelatine
3/4 cup milk
1/3 cup oil or lard or butter
2 eggs
sift dry ingredients to blend well. in separate bowl, mix wet ingredients. combine and blend so all lumps are gone. fill greased muffin cups 3/4 full. bake on 400 degrees till golden brown on top. poke with toothpick or knife to test doneness
i just made this up today and modified it to make lemon poppy seed muffins. the lemon poppy seed turned out fantastic. i use the basic muffin recipes to start with for a base, and then make whatever kind of muffins i am making (if that makes sense)
these came out very nice. good rise. no collapse. moist and held together very well