Categories: Muffins
      Yield: 8 servings
 
    1/4 c  Sugar
      2 tb Shortening
      2    Eggs
      1 c  GF flour mix (recipe
           -follows) or all rice flour
    1/4 ts Salt
      2 ts Baking powder
    1/2 c  Milk or non dairy liquid
    1/4 ts Vanilla

--------------------------GF(GLUTEN-FREE FLOUR MIX--------------------------
      2    Parts white rice flour
    2/3    Part potato starch flour
    1/3    Part tapioca flour
 
  In the mixing bowl, cream together sugar and shortening.  Then beat
  in the eggs.  Sift together the flour, salt, and baking powder and
  add to the egg mixture alternately with the milk.  Don't overbeat.
  Stir in the vanilla. These are best mixed by hand.  Pour into greased
  muffin cups. Bake in preheated 350 degree oven for about 20 minutes.
  Makes 8 muffins.
  NOTE:  I poured half the batter in the muffin tins and sprinkled a
  mixture of cinnamon and sugar over the batter.  I covered with the
  remaining batter and sprinkled the tops with more cinnamon and sugar.