Flexible muffins

We make a lot of muffins around here. They are quick and easy to make, allow for nearly infinite variations, and are fun for little hands to eat. Experiment with flour combinations, sweeteners and additions. It's also fun to use different muffin tins. Just make sure to grease them well. GF flours tend to be sticky. I've had good luck with silicone pans.

Muffins

1 C rice flour, amaranth, millet, sorghum or other non-starch flour
½ C tapioca starch
2 tsp cream of tartar
1 tsp soda
1 Tbsp sugar
1 tsp guar gum
1 tsp gelatin or 1 egg or equivalent
1 C milk or water
¼ melted earth balance or oil

Mix dry ingredients well. Whisk gelatin and oil into water. Pour into dry ingredients. Stir until combined. Spoon into oiled muffin tins. Bake at 375F for 15 minutes or until lightly browned.

Chocolate muffins- Stir in 3 Tbsp cocoa powder with dry ingredients and increase sugar to ¼ cup.

Carrot muffins- Add 1 tsp cinnamon to dry ingredients and omit sugar. Use ¼ cup brown sugar instead. Toss ½ cup grated carrot into dry ingredients after they are mixed.

Blueberry muffins- Increase sugar to 1/3 cup and toss ½ cup fresh blueberries with dry ingredients. Or if using canned, drain and add to liquid before pouring into dry ingredients. May need to be baked at 350 for 20-25 minutes.