Sue's Rice Muffins

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.
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A substitue for graham cracker crust
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Chef Tim Frederick's Gluten Free Stuffing
Tracey's Turkey Chili
Peanut Butter Cookies
Tapioca Honey Cookie
Tapioca Waffles
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Rice Flour and Honey Pie Crust
Walrus Bread
White Bread
Pumpkin Pie with Ginger Snap Cookie Crust
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MJ's Zucchini Bread
MJ's Pumpkin Bread
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MJ's Spinach & Zucchini Lasagna Casserole
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Cookie Cutter Cookies
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Bean Flour Blend
Sorghum Flour Blend
Rice Flour Blend
Additional Flour Substitutes
MJ's general purpose flour blend

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