Gluten-Free Wholesome Muffins

Dry Ingredients
1 tablespoon flaxmeal (ground flax seeds
2 tablespoons hot water
1 cup sorghum flour
3/4 cup brown rice flour
1/4 cup cornstarch
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup rice bran

Wet Ingredients
1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup honey

Preheat oven to 350 degrees. Line muffin pans with paper liners. Combine flaxmeal and hot water in a small bowl, then allow to sit for 8 to 10 minutes. In a medium sized mixing bowl, whisk together dry ingredients, then set aside.

In a large mixing bowl, stir together milk, oil, honey, and flax mixture. Add dry ingredients to the milk mixture and stir until thoroughly combined. Use medium-high speed with a handheld mixer, or medium speed with a stand mixer.

Spoon batter into lined muffin cups, approximately two-thirds full. Bake for 18 to 20 minutes or until muffins are golden brown and spring back to the touch. Place muffins on a wire rack to cool. Store in an airtight container or freeze.

// From Easy Gluten-Free Baking by Elizabeth Barbone