1 Egg
½ cup Liquid (water, juice, milk, etc.)
2 Tbsp. Sugar (or Sugar Alternative)
2 Tbsp. Canola Oil
1 cup Bob’s Red Mill White Rice Flour
2 tsp. Baking Powder
½ tsp. Salt
2 Tbsp. Chopped Nuts (optional)
(You may also substitute ¼ cup of raisins, chopped dates, blueberries, or 2 Tbsp. carob chips)
MIX in a 1 quart measuring pitcher until well mixed. (A hand held electric mixer works best.)
BAKE in a greased 6 cup muffin tin at 425° for 17 to 20 minutes.
