The Whatever Muffin

The Whatever Muffin (printable recipe)

Adapted from Bob Red Mill 

yield: 6 muffins


1 large egg 

1/2 cup milk (or liquid of choice, even just water)

2 tablespoons granulated sugar

2 tablespoons canola oil

1 cup white rice flour (brown rice flour can be substituted)

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons chopped nuts - whatever type you want (optional)

1/2 cup fresh or frozen fruit-any kind

Optional topping:

1 tablespoon sugar

1/4-1/2 teaspoon cinnamon


Preheat oven to 425 degrees. Line 6 muffin cups with  paper liners or coat the cups with canola cooking spray, or use a silicon muffin pan. In large mixing bowl, combine egg, milk or  liquid of choice, sugar, and canola oil, beating on low until smooth. In medium bowl, combine brown rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice. Mix together the sugar and cinnamon, if using, in a small bowl. Divide batter among the prepared 6 muffin cups. Sprinkle the tops of the muffins with the cinnamon and sugar mixture and bake for 15 minutes or until toothpick inserted in the center of largest muffin comes out reasonably clean.