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Rice Flour Muffins

  • 1 Cup HOL-GRAIN White Rice Flour
  • 1/2 Tsp. Salt
  • 2 Tsp. double-acting baking powder
  • 1 – 2 Tbsp. Sugar
  • 2 Tbsp. shortening; melted and cooled
  • 1 Beaten egg
  • 1 Cup milk

Preheat oven to 450 degrees F. Spray muffin pan with non-stick cooking spray. All ingredients should be at room temperature (about 75 degrees F). In a large bowl, mix dry ingredients well. In a separate bowl, beat egg with milk, then add shortening. With a few light strokes, add the liquid to the dry mixture (about 10 strokes). Muffins are less crumbly if you add 1/8 cup raisins or 2 tbsp orange or pineapple marmalade before the dry ingredients are completely moistened (if you add marmalade, omit sugar). Bake 12 – 15 minutes, serve at once.

Makes about 1 dozen muffins