Below is my modification of the "Snickerdoodle Muffin" recipe posted yesterday. 


Basic Muffins
Olive Oil (only because it's what I have in my kitchen. Use any oil you want.)
1 1/3 c. white rice flour
1/2 c potato starch
1/4 c sorghum flour
1/2 c sugar
1 Tbsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt (optional)
1/4 c melted (or liquid) coconut oil
1 c non-dairy milk of choice
1 Tbsp cider vinegar
1 tsp vanilla extract
1 c fruit (blueberries, chopped peaches, diced strawberries, etc)

Preheat oven to 375* and grease (do not line) twelve muffin cups with oil.  In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 c sugar, baking powder, xantan gum, baking soda, and salt.

Make a well in the center of the dry ingredients and pour in the wet ingredients all at once.  Stir the batter until all of the ingredients are thoroughly incorporated.

Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean.  (Or you can tap the top of a muffin lightly with your finger.  If it rebounds, it is cooked through.)

Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.

Makes 12 muffins.