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Hi everybody
I've been experimenting a bit, and these didn't last until Daddy (who also
has cd) got home from the office -- so they must be good!  The six year old
gave this recipe an A++.  I don't know how well they'll keep, since the
kids gobble them up as soon as I make them.

Peanut Butter & Jam Muffins
1 1/2 cups gf flour mix (I use the French Bread/Pizza Mix from Gluten Free
Pantry)
3/4 tsp xanthan gum
1 tsp gf baking powder
1 tsp baking soda
1 cup firmly packed brown sugar
2 eggs
1/2 cup vegetable oil
1 cup cooked Rice & Shine Rice Cereal
1 tsp gf vanilla extract
1/2 cup chunky peanut butter, warmed
1/2 cup jam, any flavor

Combine the flour mix, xanthan gum, baking powder, and baking soda.  In a
separate bowl, beat the eggs with the brown sugar, add the oil, cooked
cereal, and vanilla; mix well.  Add the egg-cereal mixture to the dry
ingredients and stir until just combined.   Make two ditches across the top
of the batter (the diameter of your mixing bowl).   Pour or spoon the jam
in a long strip across the top of the batter.  Pour or spoon the peanut
butter in a long strip next to the jam.  Using a knife, carefully swirl and
fold the jam and peanut butter into the batter.  Do not mix too much.
Spoon the batter into paperlined muffin tins.  Bake at 350 for about 20
minutes.  Makes 12 large muffins.