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Thanks to all who shared their muffin baking tips.
I had a problem of under-rising muffins when I tried to
adapt a wheat recipe by cup-for-cup GF flour
substitution.

I got and tried several suggestions: extra leavening, extra
moisture, extra gum, different oven temperatures, and
even a different flour mixture. I baked a lot of muffins!
Although the results were always tasty, the muffins were
still runts. The best results happened when I simply baked
my original recipe at a high (450) temperature.
Several people wrote me that in their experience GF baked
goods rise less than gluten ones for the same amount of
batter. They compensate for this by using more batter per
cup or adding berries, jams and such, or simply lowering
their expectations. I think I'll do this.

Some people shared their favorite muffin recipes, for
which I thank them, and I may try some in the future, but
the purpose of the little GF v. G bakeoff was to help
me understand how to adapt old favorite recipes. I have
several gluten-free cookbooks but none of them clearly
explain this adapting process, nor do they describe what
their GF baked goods look like. Maybe one of the authors
will put out a video some day to help folks like me!

Martha