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GF Breakfast muffins, both are excellent!!!  Best combination of flours I
have used yet.

     1)  Blueberry Muffins (lowfat - only 168 calories)

          1 cup brown rice flour
          1/2 cup potato starch flour
          1/2 cup tapioca flour
          2 tsp. xanthan gum
          2 1/2 tsp. baking powder
          1/3 + 1 T. sugar
          3/4 tsp salt
          1/4 cup applesauce
          2 large eggs, lightly beaten
          1/4 cup canola oil
          3/4 cup nonfat milk (I used nonfat lactaid)
          1/2 tsp. vanilla
          1 1/2 cups fresh or frozen

Directions:  Line muffin tins with paper.  Stir together dry ingredients.
Make a well in center of
mixture and add applesauce, eggs, oil, milk and vanilla.  Stir together
just until ingredients is moistened.  Gently fold in blueberries.  Divide
mixture into muffin tins and sprinkle with sugar.  Bake at 400 degrees for
25 minutes.  Makes 12 muffins.

     2)  Carrot-raisin muffins

          1 cup brown rice flour
          1/2 cup potato starch flour
          1/2 cup tapioca flour
          2 tsp Xanthan gum
          2 1/2 tsp baking powder
          1 tsp cinnimon
          1/2 tsp nutmeg
          1/4 tsp cloves
          1/2 tsp salt
          1/3 cup sugar + 1 T
          2 eggs (lightly beaten)
          1/4 cup oil
          2 jars (4 oz each) baby food strained carrots
          1/2 cup orange juice
          3/4 - 1 cup raisins

Directions same as above.  Fold in raisins instead of blueberries.  Bake
400 degrees for 25 minutes.  Makes 12 muffins.

Please do not let all the ingredients scare you - both recipes are worth
the effort!!!!