Cinnamon Apple Muffins: 1 cup rice flour, 1/4 cup rice polish, 1 tsp. potato starch, 1/2 tsp. salt, 1 Tbsp. baking powder, 1/4 tsp. Xanthan gum, 1/4 tsp. cinnamon.

Sift above ingredients together 2-3 times. Add: 2 Tbsp. brown sugar, 2 Tbsp. white sugar.

Mix in: 2 eggs, 2/3 cup milk, 1/4 cup oil, 1/4 cup applesauce.

Spoon into a 12 greased muffin pan or use muffin cups. Top before baking with a mixture ( mix 1/4 cup brown sugar and 1/4 tsp. cinnamon) and sprinkle over muffin tops.

Bake at 400 degrees for 15-20 min. (donated by: Susan Mahood) Yields 1 dozen

Molasses Muffins: 1 1/4 cups softened margarine, 4 eggs, 2 tsp. soda, 4 cups rice flour (sifted), 1/4 tsp. ginger, 2 tsp. guar gum, 1 cup sugar, 1/2 cp molasses, 1 cup buttermilk, 1 tsp. cinnamon, 1 cup light raisins.

Cream margarine and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Add molasses. Combine soda and buttermilk and add to mixture blending well.

Sift flour, ginger and guar gum, and add to batter. Stir in raisins, mixing well. Fill greased muffin tin 2/3 full and bake at 375 degrees-400 degrees for 15 minutes. Batter should set for 15 minutes before baking.

Yield 3 1/2 dozen muffins.

Note: this batter will keep well in refrigerator for 2 weeks if kept tightly covered. (donated by: Erna Johnson)

Muffins: 1 cup rice flour, 1/2 cp potato starch, 1/4 tsp. salt, 1 Tbsp. sugar, 2 tsp. baking powder, 3/4 cup orange or apple juice, 1 egg, 2 Tbsp. vegetable oil.

Combine rice flour, potato starch, salt, sugar, and baking powder in mixing bowl. Stir to blend. Add orange juice, egg and oil. Mix until smooth. Pour into lightly oiled muffin pans. Bake at 375 degrees for 15 minutes. Yield: 8 muffins

Can add 1/2 cup chopped dates to make date muffins (optional)

(donated by: Betty Wedman)