This is a very easy recipe. The original recipe I found used dried blueberries, which I can never find at my local grocery stores, so I modified with dried pomegranates. The recipe is as follows for 12 muffins:
- 2 Eggs
- 1 cup Milk (can also use water or juice)
- 4 Tbsp. Sugar
- 4 Tbsp. Oil ( I use vegetable, my husband isn't a fan of canola oil).
- 2 cups White Rice Flour
- 4 tsp. Baking Powder
- 1 tsp. Salt
- 1/2 cup dried Pomegranates
These muffins are very easy to prepare. A couple of helpful hints. The batter is not thin like many muffin recipes, but instead more the consistency of a biscuit. Second, these muffins go stale very quickly. I recommend eating them hot or within a day. Any longer and they may become tough. My husband ate these muffins with no complaints about them being gluten free and my boys ate multiple servings. A quick easy gluten free recipe.
Recipe adapted from the back of the Bob's Red Mill White Rice Flour package.