We would not have survived our gluten free, casein free trial without these yummy things. Jackson would just gush when he got one for breakfast or even better, included in his lunch as a special treat. I've had great results with adding lots of different kinds of fruit, bananas being his favorite.
3/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup potato starch
1 cup sugar
1/2 tsp salt
2 tsp baking powder (homemade)
1 tsp baking soda
1 tsp xanthan gum
2 tsp vanilla
1 cup milk (rice, soy or cow)
1 egg (or 1 1/2 tsp egg replacer + 2 tbsp warm water)
5 tbsp butter, melted (or 3 tbsp ghee, spectrum organic shortening or a tasteless oil like canola)
Preheat oven to 325 degrees F. Grease mini muffin tin with GF oil or spray. Combine flour, sugar, salt, baking powder, baking soda, xanthan gum and cinnamon (dry ingredients). In a separate bowl, mix vanilla, milk, egg and melted butter. Combine dry and wet ingredients until mixed. Batter will be thicker and stickier than regular muffin batter. FILL mini muffin cups. Bake for 20-25 minutes rotating pan 180 degrees half way through cook time. Makes two dozen mini muffins.
I found that with gluten free baking, the rise worked better in smaller pans. That's why I use the mini muffin pans, and there won't be as much rise as with gluten baking, so filling the cups gives them that nice rounded muffin look on top. Also, rotating the pan really does help get an even brown on every muffin.
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