My sister saw these when I posted them on my Flickr and has been begging me to post the recipe because she wants to make them so bad. We love muffins. Next I will make corn muffins, but I am out of cornmeal. Don't worry I have plenty of recipes to talk to you about in the meantime.
Inspired by BFF Kellys muffins she made the other day, I embarked on my own muffin making journey. The first batch was terrible and went right into the trash (I hate doing that but no one would have eaten them) so I started again. The next ones were good. Phew. I've been needing grab and go things for breakfast to eat while I'm at work, and cookies are not the best option. Muffins, on the other hand, are!
Also, in case you didn't click on the link above about Kellys muffins, click here instead. Kelly has recently entered the world of 'adult blogging' as she calls it. She takes beautiful photographs and while she does not eat gluten free, I love her anyway. You should check her out.
Also, check out Jacobis version with cranberries and lemon glaze here!
1 c rice flour mix
1 1/2 t baking powder
1/2 t salt
2 T sugar
1 egg, beaten
1/2 c plus 2 T milk
2 T melted butter
1 c blueberries (or more)
Preheat oven to 350. Mix together rice flour mix, baking powder, salt, and sugar. In another bowl, mix the egg, milk, and butter. Add some vanilla if you want. Stir the liquid mix into the dry ingredients, stirring only enough to fully combine ingredients. Add blueberries, stir once or twice to distribute, then pour into muffin pans, either lined with papers or well greased. Bake 20-25 minutes, let cool in pan. Eat with plenty of butter or some jam.