Corn-free Corn Muffins

1/3 c each: white rice flour, brown rice flour, sorghum flour

3/4 c Arrowhead Mills Organic Rice and Shine Cereal

2 T sugar

2.5 t baking powder

3/4 t salt

2 eggs, beaten

1 c milk substitute

1/4 c unrefined coconut oil, melted*

Preheat oven to 400 degrees. In a medium bowl stir together flours, rice cereal, sugar, baking powder and salt. In a small bowl combine eggs, milk substitute and melted coconut oil. Add egg mixture to flour mixture. Stir just until moistened. Spoon batter into 12 greased or line muffin cups. Bake for 15 minutes or until tops are lightly browned and toothpick comes out clean.

*To prevent coconut oil from solidifying as you mix it with the milk and eggs, microwave the milk substitute for 30-60 seconds before adding to the eggs. Then add melted coconut oil.

I have a confession to make. I actually forgot to add the sugar when I made these and they still tasted good so feel free to leave it out if you are trying to avoid sugar.

Green chili "corn" bread: drain a 4 oz. can of diced green chilies, fold into prepared batter before spooning into muffin cups