One of the things that my kids like best about these muffins is the name …
WHATEVER!!!
Actually, the also love how they taste, which is the reason why we almost always have some of these gluten free muffins in the freezer. When I make them for eating at school I leave out the nuts …
This recipe makes 24 muffins.
Ingredients:
- 4 large egg
- 2 cups milk (or liquid of choice, even just water)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 4 cups white or brown rice flour
- 8 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chopped nuts – whatever type you want (optional)
- 2 cups fresh or frozen fruit-any kind
Instructions:
- Preheat oven to 220 degrees celsius. Spray 2 x 12-cup muffin tray with canola cooking spray.
- In large mixing bowl, combine egg, milk or liquid of choice, sugar, and canola oil, beating on low until smooth.
- Add brown rice flour, baking powder, and salt and beat on low just until combined.
- Stir in nuts (if desired) and fruit of choice.
- Divide batter among the prepared 24 muffin cups
- Bake for 15 minutes or until toothpick inserted in the center of largest muffin comes out reasonably clean.