175g/6oz rice flour*
50g/2oz tapioca flour*
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
2 tsp cinnamon
150g/5oz caster sugar
60g/2½oz lactose free butter, melted and cooled
1 egg, preferably free-range, beaten
80g lactose free milk
2 tbsp icing sugar
*You can replace with a pre-mix gluten free flour blend
Preheat the oven to 180C/35F/Gas 4.
Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder, cinnamon and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
Whisk together the cooled melted lactose free butter, egg and lactose free milk in another large bowl.
Make a well in the centre of the dry ingredients and pour in the butter, egg and lactose free milk mixture.
Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly.
They are nicest served warm, sprinkled with sugar.
Recipe adapted from: Good Food