Friday, July 6, 2012


Decided to try adding more eggs to my muffin recipe.  It worked pretty well.  I waited to see if they were still good to eat the next day, and they're not bad so here is the recipe:

Eggy Muffins
1 3/4 cups flour  (my current mix is 3/4 cup tapioca and 1/2 cup each potato starch and sorghum)
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1/4 cup milk
1 stick butter, melted and slightly cooled

Stir together flours, sugar, baking powder and salt.  Beat eggs and milk, stir into dry mixture.  Whisk til smooth, stir in butter a bit at a time.  Pour into paper lined muffin cups and bake at 450 for 20-25 minutes.  Makes 12.

The extra eggs cause a cute little peak at the top.
Let me know how you like them.  Of course if you can eat rice I would use it along with a little of the other flours.  It's hard to get a good product without being able to use the rice-I have a lot of throwaways!  I eat a lot of mediocre stuff, too!