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. Dont 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.