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Gluten Free Baking and More, April 2007.
|Description: ||While I love muffins that are packed with goodies, sometimes I just want a plain muffin in the morning. This recipe, for slightly sweet, slightly tangy muffins is ideal for those days when a hot cup of tea and “something plain” is all my stomach wants. They freeze beautifully. So, even if you don’t want something plain every morning, make a batch of these muffins and freeze them. Then, when the mood strikes, you will be all set.|
1 cup white rice flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1/2 cup yogurt
1 cup granulated sugar
3 large eggs
2 teaspoons lemon extract
||Preheat oven to 350°F. Line 12 cupcake cups with paper liners.|
In a large bowl, whisk together dry ingredients.
Add wet ingredients and blend until a smooth batter forms, about 1 minute.
Fill muffin cups, about 2/3 full.
Bake for 15-18 minutes or until a cake tester inserted into the center of the muffin comes out clean.
Place muffins on a wire rack to cool.
Makes 12 muffins