Eggy Muffins1 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
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.|