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This is my first try at modifying a wheat muffin recipe and I'm really
pleased with the result!  These muffins have a moist wheat muffin texture, a
great flavor and aren't gritty.  They even rise up like a wheat muffin!
I've tried some of the mixes available and found the resulting muffins to be
dry and a bit gritty.  Maybe it's the peanut butter and all the oil in the
recipe, but whatever it is, these taste great!

Gluten Free Peanut Butter Muffins
(Use gluten free ingredients)

1 1/3 cups GF flour mix (I used Bette Hagman's brown rice flour mix)
1/3 cup sweet rice flour
1/2 cup firmly packed light brown sugar
1 Tbls baking powder
1/4 tsp salt
1 tsp xanthan gum
3/4 milk (I used 1%)
1/2 cup peanut butter
1/3 cup vegetable oil
1 egg, lightly beaten
1 1/2 tsp vanilla


Grease a 12 cup muffin tin or line with paper liners.  Preheat oven to 400
degrees F.

In a large bowl, whisk together flours, sugar, baking powder, salt and
xanthan gum.

In another bowl, stir together milk, peanut butter, oil, egg and vanilla
until blended.  Make well in center of dry ingredients.  Add milk and stir
just to combine.

Measure 1/4 cup of batter into each muffin cup.  Bake for 20 to 25 minutes,
or until a toothpick inserted in the center of one muffin comes out clean or
with a few crumbs on it.  Remove to a wire rack to cool for 5 minutes before
removing from pan.

(For a treat, I mixed in about 1/2 cup of mini chocolate chips.)

Enjoy!