RICE FLOUR MUFFINS

             1 cup brown rice flour             1 egg
             ¼ cup dark brown sugar             ½ cup milk
             1-½ tsp baking powder              4 tbsp oil
             ¼ tsp salt                         

Sift the flour, sugar, baking powder, and salt together. Beat the egg, beat in the milk and oil, and blend into the dry ingredients just barely enough to moisten.

Bake in nine well-greased muffin tins at 450° for 10-15 minutes.

Adapted from “El Molino Best Tested Recipes” (1953). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!