1 egg
1/2 cup liquid (milk plus 1 tbsp karo syrup for cupcake-type muffin, water for corn-bread consistency)
2 tbsp sugar
2 tbsp canola oil
1 cup riceflour
2 tsp baking powder
1/2 tsp salt
2 tbsp. nuts or cranberries etc if so desired
Mix all ingredients. Pour into 6 muffin cups. Bake 425 for 20 minutes.
These taste great. The milk ones are good with frosting and sprinkles on top! The water-based taste good with butter and honey!
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they were just ok in my opinion. lets just say i wont be hurrying up to make them again.
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